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Mexico La Yerba Afrutada

Cupping notes

Blackberry, red apple, lime, dark chocolate.

Description

Cherries are picked and rinsed clean, before being partially dried to raisin state before being taken to the Arrocera Wet Mill for final drying.

It is then transported to El Duende Dry Mill, located in the town of Compostela, where it is rested for 16 weeks.

Coffee is then hulled, cleaned, sorted, graded and bagged for export.

Samples are roasted and cupped with the information stored on the FincaLab QC system. This allows us (and you) detailed insight in to the coffee, mills, and organisations involved in the processing. To see this go to www.trackyourcoffee.com and enter the number GTN0904000, or click here.

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Origin

Mexico

Producer

Grupo Terruno Nayarita

Process

Natural

Altitude

970 - 1060m

Harvest

December - March