Ozelot: Typica-Bourbon, honey processed

Variety: Typica, Bourbon
Process: Honey
Location: El Testerazo, Tacámbaro, Michoacán
Roast Level: Medium Roast
Elevation: 1800-2000m
Flavour: Dried fruits, chocolate, and vanilla

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.

If you are ordering more than 10 kg, please contact us for bulk sales at orders@parakharvest,com.