REGION: Apaneca-IIamatepec
ALTITUDE: 1,300-1700 M
PROCESSING: natural
VARIETAL: Bourbon
HARVEST MONTHS: February
Additional information
Info
Some Coffees from Santa Matilde are also dried on the clay. Equally as important
is the development of sustainable practices, which preserve the environment
from which coffee is originated. The cherry is pulped, naturally fermented and
washed. The parchment is dried on a combination of clay patios and raised beds
with controlled moisture levels.