This particular lot comes from Edward Alexy Gonzales Mundaca, who harvested and processed this micro-lot on his 20 acre farm called Las Huacas. He has his own micro-mill where carefully harvested cherries are macerated for 24 hours, then floated to remove less dense and damaged coffee before depulping. After depulping the beans covered in mucilage are fermented for another 45 hours and then washed to remove the mucilage. Next the coffee is gently dried on covered raised beds. While Edward has designed farm management and post-harvest solutions to fit his needs, he also has a strong alliance with Aroma del Valle, which takes his coffee to the international market. We are excited to have the chance to roast this delicious micro-lot, and we really think you will enjoy it as much as we do. We taste light and crisp acidity in notes like pear and guava, with a delicious toffee and milk chocolate finish.