It is a coffee dried with all its wrappers because the wet mild process does not carry out pulping or washing, only a manual classification to discard cherries that do not have sufficient maturity or if they have a large number of insect perforations. Its main characteristic is the intense sweetness with fragrances and aromas more complex like the tamarindo (that comes mainly of the process of fermentation); which differentiates it significantly from traditional coffees.

  • Taste: Tamarindo, sweet and wine notes.
  • Acidity: Medium, high, fruity.
  • Franchise: Tamarindo.
  • Aroma: Sweet, wine.
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