|Varietal:||Rubi - Peaberry|
|Processing:||Aerobic and anaerobic|
|Altitude:||1,080-1,150 metres above sea level|
|Producer:||Naimeg Specialty Estate Coffee|
This microlot has been processed naturally, inoculated with yeasts and anaerobically fermented in 200-litre drums for 120 hours, then slowly dried in suspended terraces for approximately 12 days at 16 degrees of humidity. The coffee is then soaked and put to rest for 20 days. The drying and resting is then finished in bags for another 45 days.
The farm spans 700 hectares, 240 of which are dedicated to reserve and permanent preservation areas.