YELLOW DIAMONDS
Las Lajas micro-mill has a separate processing line for their organic farms. To achieve the Yellow Diamond process, the coffee is initially pulped and left with 100% of the mucilage. It is transferred to an anaerobic fermentation tank immediately after the depulping, where it will rest for about 84 hours. After the fermentation period, the coffee is moved to raised beds to complete the drying for 15 to 20 days.
Specifications
- Weight
- 200g
Variants (1)
- 200g — 24.00 EUR — In stock
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