BEST BEFORE: 21/10/2021
Region: Atok, Benguet
Farm: Various farms. Cooperative
Altitude: 1400-1700 M.S.N.M
Species: Coffea arabica
Variety: Bourbon, Typica, San Ramón
Selection and Farm Process: Coffee cherries are picked at the peak of ripeness and brought to the mill on a daily basis. Coffees are weighed, washed and pulped every day and then fermented for 18-24 hours. Coffees are then sundried on raised drying beds for 4 weeks and agitated constantly for even drying. Once moisture content reaches 10-12% coffees are placed in grainpro bags for curing.
Roast: Roasted artisanally in small batches by Zero Coffee Roasters to always offer a freshly made natural coffee.
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