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Altitud: 1
in which the coffee is pulped after being harvested and left to ferment for 20-24 hours
Variedad: Borbón (Rojo
Variedad: Borbón Rojo
Café Catiope Weight:1 kg Altitud: 1COFFEE CUP PROFILE Red Fruits Molasses Winey Altitude: 1,750 masl Process: Natural Variety: Catiope DESCRIPTION Natural Process: It is a process developed in the coffee farm La Riviera, where the coffee is left in water for 12 hours after being harvested and then dried without pulping.
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