This coffee has a Natural anaerobic fermentation in plastic tanks in small batches of no more than 60kg in cherry, where Orlando was able to control the temperature of the fermentation through all the process. It consisted of 120 hours of fermentation, which the first 60 where with out existence of water and last 60 with water, followed by a slow drying proces of really small layers in raised beds for a total of 28 days, and followed an stablization of 30 days before milling

PRODUCER:
ORLANDO