250g bag- WHOLE BEANS
Tasting Notes: Pina Colada and Stone Fruits.
Farm: Maracay & Cachoeira do Campo
Varietal: Castillo & Catuai
Process: *Nectarine fermentation & Natural process
Altitude: 1,650 - 1,950 metres above sea level
This coffee is a 50:50 blend from farms of Maracay (Helena Salazar) and Cachoeira do Campo (Elisabete Martins). They are producing some delightful coffees that we have been excited to share with you all.
*Helena’s ‘NECTARINE FERMENTATION’ process:
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dried nectarines were added. The coffee cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.