Traditional Honey: Ripe cherries picked and taken to the farm's central processing point for additional hand sorting. Floated and skimmed before an initial 24 hr cool fermentation underwater. Cherries then pulped with zero mucilage removal, and dried on raised beds in parabolic dryers until reaching an 18% moisture content. Coffees are then slowly finished in a mechanical dryer to a final moisture content of 11%, with a final 6-8 week reposado in Grainpro to stabilise Sidra, grown at 1400 to 1600 masl
Roasted by Scenery Coffee
How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text
Maputo, Pichincha, Napo, Ecuador
Grown by Henry Gaibor Verena Blasser
25/26
stated by the roaster, no harvest year to match on
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