Hibiscus tea, ripe plum and chocolate, with a mousse-like texture and sweet finish. Rich and syrupy. This special micro-lot comes from a tiny 4.5-hectare farm owned by Darwin Estuardo Fabian Estrada, a fifth-generation coffee producer. The first processing stage is the picking. The team only pick coffee at 25-26° Brix. The Pache variety easily achieves this metric, as it has a naturally high concentration of sugars. Once the coffee is picked, the second stage is 36 hours of aerobic fermentation. This is done using permeable nylon sacks, which keeps the coffee stable by matching the internal and ambient temperatures. The third stage is drying African drying beds. The cherries are left to dry for approximately 8 days before being turned by hand.The desired moisture level is reached after approximately 24 days of drying.