Country: Thailand Region: Mae Daet Noi, Chiang Mai Varietal: Typica, Catimor Process: Anaerobic Natural (Kombucha) Altitude: 1,200 MASL Tasting Notes: Black Tea, Cider, Chamomile, Apple, Lemon
Medium Roast - 8oz (224g)
Coffee cherries are hand-picked, fermented for 64 hours along with Kombucha, monitoring PH to remain > 4. The cherries are dried in the sun 7-10 days until humidity is 20%, then slowly dried in the shade until 12%, dehulled and manually inspected.
