Only coffee cherries from the center of the crop are used for this unique and innovative process. Carefully selected Caturra cherries planted at an altitude of 1,750 meters in the Tarrazu region are used in this process. The process consists of pulping the coffee and placing it into a stainless steel container that gets pressurized at temperatures below 5 degrees Celsius. Additional mucilage from other exceptionally good coffees is added to increase the unique cinnamon taste and sweetness of the coffee.
*Note: this coffee will only be sold as whole bean*