Varietal: Bourbon, SL-28, S-795
Elevation: 1600-1800 MASL
Notes: Nashi Pear, Mandarin, Chestnut
This coffee is a mixture of Natural process and a fermentation process. It is a mix of aerobic and anaerobic fermentation of the cherry, wherein by the cherry is exposed to lactic bacteria and yeast to enhance the most desired flavours of the coffee.