El Rincon is a 25 hectare farm, set within a protective limestone valley providing shade and slow cherry-maturation which really characterises the cup profile of this coffee. This profile is ehanced by the process of soaking the cherries overnight following fermentation and washing; a step more commonly seen in African processing. This is a complex coffee with sweet and juicy notes of baked pear and peach, evened with the crisp acidity of green apple. The cup is rounded together with a milk chocolate body giving this coffee a long-lasting enjoyable mouthfeel.
WASHING THE FRUIT
POST — DRIED