Own fermentation, Cryo lactic anaerob maceration of 480 hours, the water from the Taburiente cauldron filtered in volcanic rock and the ash of the volcano also contribute. Our coffees are made and monitored by professional processors.
Chocolate, walnut, hibiscus, apricot and fig
Develops very well with the filter preparation, such as Embolo, V60, Kalita and also espresso
The SCAA defines raw specialty coffee as coffee that is free of primary defects, has no quakers, is properly dosed, and is dried. Even in the cup, it is free from defects and impurities and has unmistakable properties. The coffee must be able to pass the grading and cupping test aspects.
Any coffee that scores more than 80 to 100 points in the cupping test is considered a specialty coffee.