Expect a full-bodied cup with notes of strawberry, dried apricots, panela and milk chocolate. Also detected a lovely caramel aftertaste. We have come to know coffee from this region over the years and it's really amazing to taste the difference and progress they make year after year.
Each farmer has no more than 200 trees in this region, with each tree producing about 1.5kg per year.
Coffee cherries were hand harvested, graded and pulped at once when they arrive at the washing station. This is followed by a 12h dry fermentation and soaked with clean water for a duration ranging between 12-24h. The parchment coffee is then submerged for another 12 to 18 hours before being dried on raised beds for 2 to 3 weeks.
Nemba Washing Station
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