Single variety Starting with a classic typica variety, the coffee is selectively hand picked when the cherries have developed 22 to 24 degrees brix (sugar content). Cherries are soaked in water for 5 hours to hydrate and separate floaters before fermenting in an anaerobic environment for 8 hours. The coffee is then depulped, leaving about 40% to 45% of the mucilage intact on the parchment. This mucilage covered coffee is allowed to ferment for another 6 or more hours without water. Finally, the coffee is washed with water and set out to dry on raised beds and constantly agitated for 18 to 20 days with a target humidity of 10.5%. Notes: Tropical notes of passionfruit, a juicy peach body, and green apple acidity. 10oz Our coffee bags are 100% biodegradable. Please remove the tin tie and label before disposal. Roasted in Los Angeles, CA