Costa Rica La Pachuca - Controlled Fermentation (12oz)

The coffee cherries were harvested this past January and went through a controlled lactic fermentation process, prior to being dried on raised beds for seven days and then moved to a rotating dryer for six additional days at a temperature no higher than 50°C (122°F). These complex steps result in a very flavor-forward and boozy profile, with notes of ripe plum, tropical fruit, herbs, and brandied cherries.