These coffee beans are fruity with a taste of citrus. The beans are from Tasnaque in Colombia where they are grown by Don Giraldo Lopez on his farm La Merced.

Processing details:

• Berries are harvested when ripe
• Berries are floated to remove impurities and over- or under-ripe berries
• Berries are left whole for 24 hours to ferment
• Coffee is pulped and washed o Coffee is dried for 20 days
• Moisture content is reduced to 10-12%
• Beans are stored in parchment until ready for export