Black Honey discovery

Black honey fermentation. This coffee will surprise you with its refined notes. Yimi Espinoza the producer has used a controlled fermentation technique called Black honey. That means the coffee is treated with a maceration with the mucilage of the coffee cherry. A drying in the shade for 10 days. The finishing drying is done in African beds.

The aromas of your coffee: notes of prunes, honey and molasses.
Body: juicy.
Acidity: very mild (almost none)
Roast: espresso - medium
Altitude: 1'700 to 1'800 m.
Place of origin: Selva Central Peru.
Producer: Yimi Espinoza

This coffee is ideal for an espresso or filter coffee.