PROCESS

This coffee is fermented anaerobically with the addition of Mosto (The lixiviates of another fermentation of coffee) of a Java, which adds a total new mass of microorganisms to the fermentation. It´s a 72 hours of fermentation in plastic tanks, followed by a 2 step drying process, starting mechanically to avoid over fermentation, followed by solar drying for around 18 days, and finished with stabilization of 30 days in hermetic bags before milling.