About the farm: The region is known for its rich natural diversity, unique climate and fertile volcanic soils. Thanks to this, some of the best coffee in the world is grown here. The coffee from this region has repeatedly won international competitions, confirming its high quality. ‎
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About processing: Ripe cherries are carefully and selectively harvested, separating only evenly red berries. Transportation to the mill is carried out individually in labeled bags to maintain the integrity of the lot. After the cherries reach the mill, they are immersed in water to clean them of floating particles and impurities such as dirt, leaves and all low-density grains. Next, the lot undergoes an aerobic volcanic fermentation process for 18 hours in the shade to increase sweetness and fruitiness. When fermentation is complete, the grains are transferred to greenhouses and placed on African beds, where the drying stage begins. Typically, this process takes an average of about 30 days to reach the desired moisture content (between 10% and 10.5%). The final stage is the aging of the dried berries for at least two months. The optimal period is considered to be 3 - 4 months, during which the coffee stabilizes and reveals the maximum potential for intensity and complexity of taste. ‎
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