🇨🇷 Costa Rica

West Valley

Naranjo

1600 masl

12 acres

Kenia

Anaerobic Natural

48 hours of Anaerobic fermentation 1- The lot is carefully hand picked. 2- The lot is transported totally separate to the mill. 3- The beans are washed to get rid of dirt, leaves and most important floaters (low density beans). 4- The lot is placed into the fermentation tank with 13 different mucilages previously chosen. 5- The lid is placed and airtight. 6-The fermentation starts and the process must be controlled. Factors such as temperature, time, brix degrees, preasure and movement must be carefully controlled to achieve the best results. Once the fermentation process is done. The excess of mucilage is removed and the beans are trasported to the green houses for 4 days to dry off the mucilage on the surface. Thereafter, the lot is placed on african beds for 26 days more for final drying."

55.1 USD

0/0 sacos

20Kg

20Kg

Vacuum pack