The state of Guerrero is famous for its Natural dried coffees. The Typica cherries are harvested manually and first floated in tanks to screen density selection for this lot. The ripe, dense coffees that sink are transferred into another soaking tank to ferment for 24hours. Marco believes that soaking the coffee is why La Estancia Naturals present to be so clean. After 24 hours, these cherries are then moved to African beds to dry for approximately 20 days.
|PRODUCER||Marco Antonio Cadena Solis|