This coffee offers you gentle sweet fruity aromas of pineapple combined with aromas of black tea. Coffee has a balanced acidity, a medium to full body and a very long aftertaste of tropical fruits. The coffee comes from the Shantawena area and the Gatta Daye Bensa farm. The Daye Bensa farm produces micro-series in very limited quantities in order to be able to control the highest quality. Once the coffee is harvested, it is immediately sorted on the farm and any defects are removed. It is then anaerobically fermented in special containers without the presence of oxygen. After the fermentation is over, the coffee is placed on African beds, where it is dried for 13-15 days. One person is in charge of each bed, as the coffee needs to be turned constantly to dry evenly, that coffee achieves an exceptional aroma.