LA VENTOLERA

A Yellow Colombia variety, this Lot is designed to highlight the body, acidity and sweetness of a Honey process.

After the coffee cherries go through a post-harvest selection process, they are introduced into sealed tanks for 48hrs to go through an anaerobic fermentation.

After this period, the cherries are depulped and left to dry in African Beds in its mucilage until the parchment reaches an 11% humidity.