This coffee comes from 10 farmers who delivered their coffee cherry, at the end of the harvest day, to Café El Tesoro at its wet mill, Beneficio el Brasilar Camotan.

The coffee was pulped in a pulping machine, washed and de-musalaged for six hours, fermented for 12 hours, and dried on a patio for 42 hours.

Cupping notes: Chocolate, floral, sweet; citric acidity, smooth body.