Producer: La Cumbre
Process: Washed
Varietal: Catuai, Caturra
Altitude: 1600-1700m
Tasting notes: Elderflower, caramel, nougat, green apple
Coffee is harvested and taken to the micro mill the same day, and is left for a 36 hour fermentation without water in fermentation tanks.
It is then pulped and mechanically washed using a centrifugal system common in Costa Rica, before being sun dried on patios.
