Process:

Culturing is a mixed coffee fermentation with passion fruits (maracuya, curuba) and microorganisms. This fermentation is done with restricted oxygen for more than 144 hours.

The Culturing fermentation process, developed by Julio Andres , combines traditional techniques with modern science. A blend of fruits, aromatic plants, and spices, along with carefully selected bacteria and yeasts. These ingredients work together to create metabolic processes that yield coffee with unparalleled sensory profiles.

Drying

Solar drying for twenty-five days and five days of mechanical drying.

Cup Profile

Peach and cantaloupe.