Grapes (sidra) | lmtd coffee

Grapes Flavor, which is obtained by taking advantage of the cherry leachates to feed the yeasts and potentiate the fruit, which is then incorporated again in the fermentation of the pulped coffee and inoculated to highlight the sensory characteristics of the coffee in a submerged fermentation f or 70 hours. Once this phase is finished, the coffee is washed with water at 30c and then dried in the sun for approximately 10 days until reaching a humidity of 11%.