The producers wait to pick the coffee cherries at their ripest point and peak sugar level, giving them a greater complexity. After the coffee is collected it is placed in fermentation tanks located in the shade for 28 to 32 hours. The cherries are then washed and any defects are removed. They are then laid out on patios in the sun for 12 hours to prolong the fermentation. After the first 12 hours the cherries are moved to higher piles where they are constantly rotated as they dry out through the next 16 to 20 days. By manipulating the temperature and pH during Natural Prolonged Fermentation, the coffee develops fruity notes, floral aroma and a delicate tea-like body that rewards delicate treatment while being roasted. 

Region: Aldea Las Guacamayas, Jutiapa

Producer: Nehemias Pimentel

Process Natural Anaerobic Fermentation

Variety: Yellow Bourbon

1500-1800 MASL