Guatemala Honey Bourbon

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In the Joyabaj Wet Mill, the process begins with the washing of the cherry coffee, followed by a selection process that eliminates floating coffee beans. The next step is the fermentation of the coffee with the husk, which takes an average of 18 hours, followed by the pulping process and then the drying process in a solar dryer with African beds. The realization of this process takes approximately 6 days of drying, and manual movements are made so that the drying process is achieved uniformly.



Tasting Notes

Strawberry, Chocolate, Fig, Plum