Peach, floral, syrup, and sugar blossom notes.
This bourbon went through an anaerobic fermentation process in cherry for 96 hours. It was then pulped in a plastic tank and fermented for another 48 hours. After this, a stage of drying is carried out on a patio for 12 days and stabilized for a month in plastic bags and tules.
A family business that began in 1926, with the great grandfather of the family, who after years of working hard to sell his coffee, joined the federation of coffee growers to help other coffee growers in the region improve their processes. With the help of his grandchildren, who help with all the processing of his coffee, they educate future generations in La Mesa de Elias about the education of specialty coffee.