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Variedad: Borbón Rojo
in which the coffee is pulped after being harvested and left to ferment for 20-24 hours
Process: Natural
and is then washed and dried under the sun
Café Catiope Weight:1 kg Variedad: Borbón RojoCOFFEE CUP PROFILE Red Fruits Molasses Winey Altitude: 1,750 masl Process: Natural Variety: Catiope DESCRIPTION Natural Process: It is a process developed in the coffee farm La Riviera, where the coffee is left in water for 12 hours after being harvested and then dried without pulping.
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