Los Suyates Lot 869
Mario Gonzales
Nicaragua

Tasting Notes: Mangosteen, White Peach & Coconut Sugar

Processing:
Ripe coffee cherries, picked at 20-22º Brix with a sweetness similar to ripe strawberries, are fermented in tanks for four days at stable temperatures. This process develops complex flavors while keeping the cup vibrant. Fermentation then continues as the beans dry in thin layers on raised beds for 15 days, ensuring consistency and quality.