Colombia Mandela Anaerobic
Producer: La Esparanza
Process: Natural Anaerobic
Tasting notes: Jasmine ,Red wine, cocoa, red cherries, prunes, grape acidity and sweet chocolate.
517 in stock
Cherries are selected during and after harvesting. The brix levels on the cherries are measure in order to put the most juicy cherries in the tank. Once set in the tanks, the lid is sealed to avoid the air intake and are left for 168 hours.
After fermentation, the coffee cherries are left 48 hours in mechanical dryers for dehydration and then pass to solar dryers for 6 – 7 days depending on the weather until the dry cherries reach a moisture level of 11 to 12%.