Climate: Wet Season: September - February; Dry Season: February - August
Shade: Our coffee is shade-grown and Rainforest Alliance™ Certified, using Erythrina, Albizia, Tangerine, and Orange trees for shade.
Preparation & Drying: We prefer to use the wet-hulled method, which removes the outer skin of the red coffee cherries by pulping machine in the late afternoon or evening. The mucilage-covered parchment is then put into fermentation tanks for 24 to 36 hours. After washing, the clean parchment is sun-dried on racks or mats to 40% moisture, then it is hulled and the drying process is complete.
Cupping Characteristics: The cup starts off with low acidity and a smooth, syrupy body. An accompaniment of dark chocolate and vanilla bean flavors leads to a bold presence with an unforgettable aftertaste.
Espresso Extraction: Heavy cream, deep chocolate flavors.
Certifications: USDA Organic and Rainforest Alliance™ certified.