Coconut

cherries with a sugar content of 22 Brix or higher are selected and then soaked in water for 4 hours.

Mosto and dried coconut are put together and subjected to carbonic maceration fermentation for 20 hours, then pulped with 50% of the mucilage remaining and then washed.

Afterwards, anaerobic fermentation is carried out using Coffee Mosto for 21 hours, and then slowly dried on African beds for 25 days. Dried cherries are placed in grain bags and stabilized for 12 days.

Suitable for filter and espresso.

Package content: 200g whole beans