DAK - Grenadine vol. 3

Produced by Nestor Lasso in Huila, Colombia, this natural-processed Papayo variety is grown at 1,950 meters. The cherries undergo a 48-hour sealed tank fermentation, followed by a submerged fermentation in a carefully controlled must solution for 38 hours. After an initial drying phase to 20% moisture, the coffee is stabilized in GrainPro bags for two days before completing its drying on raised beds over 15 days. The result is a boozy and sweet cup with notes of sweet cherries, pomegranate, and citrus