After ripe cherries are hand-picked they’re floated to removed low density cherries. They’re then washed clean and transferred to tanks to ferment anaerobically, adding “mosto” (coffee juice and yeast from coffee fermentation) in the proportion of 20 liter for every 100kg of cherry, this fermentations lasts 96 hours. To finish, the coffee is pulped and then dried as a honey on African beds for about 17 days.
This is our first year working with the Solis & Cordero Micro Mill, and the coffees are really something special. We got a really unique, distinct, tropical note in both lots we selected, calling Dragon Fruit which we acknowledge is a risky call to make. Regardless, tasting notes are subjective, so taste it for yourself! Hopefully you love their coffee as much as we do.