This coffee is the result of excellent teamwork. Both the members of Finca El Diviso as well as Finca Las Flores have put their extensive knowledge and dedication into the development of this unique coffee. This coffee undergoes a unique two-stage fermentation process: first aerobic, then anaerobic, creating an exceptional profile. The initial oxygenation gives the coffee its character and the prolonged anaerobic immersion highlights the stone fruit notes. A final hot and cold water quenching phase preserves the profile. Natural drying takes place in the sun under a roof and the final shape is achieved in a silo (mechanical system). The resting period is a minimum of 10 days.

The producer is Lohas.