The coffees in this lot went through carbonic maceration fermentation for 12-18 hours, giving the cup lively acidity and fruitiness.
After fermentation, the coffee was pre-dried in direct sun before being moved to canopies where it was dried for 35 days. This slow drying is ideal for maintaining cup quality during transit and storage.
We’re always excited to share relationship coffees with roasters, and especially excited when it’s a new relationship like in this case, we hope you get as excited about this coffee as we are.