This coffee is a Sudan Rume variety grown in the Suchitan Volcano region of Guatemala at 1650 meters altitude. It undergoes a 72-hour lactic natural process, where cherries are fermented in a closed inox tank with inoculated lactic bacteria before being sun-dried for 30 days. The flavor profile is juicy and complex, featuring notes of papaya, citrus, and candy, with a winey character and a long aftertaste.
