This lot is a washed Red Bourbon and Typica, which is harvested during a full moon (biodynamic). The cherries are rested for 48 hours in open air environment, prior to 24 hours, in a mucilage + parchment open air fermentation. Two days of direct sun drying, followed by 13 days of shaded drying in raised beds, and a 10 day stabilization period at 20% humidity prior to drying to 11.7%. This lot is fruity with deep brown sugar sweetness, honey, dulce de leche, vanilla and almonds. The fruit tones are subtle and present as soft citric qualities.
