Floral and candy aromas, tropical peaches, candy, layered, complex with delicate finish
There are 1500 farmers who supply cherries to the Uraga Raro processing station, located above 2470 m.a.s.l. altitude.
Here the cherries remain inside the plastic barrels for 48 hours. During this time, natural fermentation breaks down the sugars in the coffee cherries producing unique flavor compounds resulting in the complexity and surprising sweetness of these coffees. After fermentation, the cherries are completely dried in raised African “beds” for 15 days.