Ovu kavu uzgojio je Jairo Arcila. Nakon 72-satne suhe anaerobne fermentacije s pulpom, dodaje se svježi kokos koji kavi daje kremastu slatkoću i tropske note. Nakon depulpiranja, zrna se u Honey procesu suše 10 dana do idealne vlage.
This coffee was grown by Jairo Arcila. During a 72-hour dry anaerobic fermentation with the pulp on, fresh coconut is added, giving the coffee creamy sweetness and tropical character. After pulping, the beans are Honey processed and dried for 10 days until the ideal moisture content is reached.
