The Coffee’s Story
The producers of this coffee are generally subsistence farmers who rely on coffee production as their main source of income. Most intercrop their coffee with banana trees, beans, avocado and maize and keep livestock such as chickens, goats and cows.

Almost all use locally made hand pulpers, wash and ferment the coffee in buckets, and then dry it on mats or small raised drying tables at their homes.

This coffee is grown around 1,400–1,800 m.

Tasting Notes:
Complex acidity, a smooth, dark- chocolate body and notes of plum, raisin, caramel and baking spices.

Processing:
Washed, sun-dried.