This handpicked lot is sent to the fermentation tanks for 52 hours under anaerobic conditions, before being taken to raised beds for drying. This lot spends 12 days on raised beds under direct sunlight, and is then 17 more days drying in the greenhouse for a total of 29 days of drying time. After dried, this lot is taken to the E-Cafe dry mill where it is milled and sorted on a color sorter, and finishes with size grading to be sure that the resulting coffee is uniform and without defects for the best quality across the lot.
Finca Las Chicharras is an award winning farm, and it’s easy to tell why when you cup this coffee. We’re excited to have a natural lot this year, and get notes of Rolos™, Black Cherry, Raspberry, and Cacao Nibs.
is backordered. We will ship it separately in 10 to 15 days.