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The small producers’ coffee gets delivered to the wet mill in Caranavi and it is processed altogether as one lot. It is depulped and sometimes because of hard road conditions and late delivery of cherries that will happen at 1 or 2am in the morning.
After depulping coffee is fermented in tanks for up to 40 hours and washed with minimal use of water.
it is dried in guardiolas or stationary driers depending on space availability with temperature control and slow drying.The temperature doesn’t exceed 35C.
The results speak for themselves! Wow what a coffee!