Coffee is picked by smallholders and delivered to the washing station by 4pm for strict quality control. After resting in cherry for 24 hours, it is pulped, fermented, and washed, then rests again before drying on individually marked raised beds. All water used is meticulously cleaned to drinking quality before being returned to the nearby stream.
Acidity: Medium-High
Altitude: 2000+ m.a.s.l.
Variety: Bourbon, BM139, BM71, Jackson
Process: Washed
