Ozelot: Typica, honey processed, medium-light roast

Variety: Typica
Process: Honey
Roast Level: Medium-Light

Location: El Testerazo, Tacámbaro, Michoacán
Elevation: 1800-2000m
Flavour: Hazelnut, peach

The coffee undergoes a meticulous handpicking process and is subsequently soaked in water to separate any floaters. Following this initial step, it undergoes 8 hours of anaerobic fermentation. Afterward, a partial depulping occurs, leaving approximately half of the mucilage intact. Subsequently, the coffee undergoes an additional 8 hours of fermentation, followed by a thorough washing with water before being set out to dry on raised beds in conditions of partial sun and shade.