Full bodied and smooth with sweet caramel and dark chocolate notes – especially good with milk.
This type of bean starts off being grown in a clay loam soil. After being pulped, the parchment is graded into P1, P2, P3, plights and pods in the washing channels. The parchment is then fermented for 24-34 hours before it gets washed in the washing channels. It is then soaked for 8 hours and dried on the tables for 710 days. Because of the hot climate, the fermenting and drying process does not require a long time. This type of bean is grown at 1385 MSL (meters above sea level)