Cherries are picked during the peak of harvest, then washed and pulped. They are fermented with mucilage on, in a fermentation tank, then subsequently washed to become wet parchment. These parchments are dried to a moisture level of approximately 30%, which is then hulled (so called ‘Wet Hulled’) and dried to its final stage. The coffees are then hand-picked and sorted for export.

Cup Profile: Full bodied, complex. earthy, cocoa, spicy, hint of herbal.