Process:
Culturing is a mixed coffee fermentation with fruits (Pineapple, coconut, sugar cane) and starter cultures. This fermentation is done with restricted oxygen for more than 192 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 unique sensory profiles.
Drying
Solar drying for twenty-five days and five days of mechanical drying.
Cup Profile
Butter, coconut, and cream
