Arnulfo's Chiroso is a true family endeavor, with everyone contributing to the daily tasks of harvesting, processing, and drying the coffee. The result is an exquisite cup: creamy marshmallow with sweet notes of maple syrup and a bright mandarin acidity.
How Post-Harvest Processing Maximizes Flavor:
After fermenting in cherry for four days, the coffee is depulped and undergoes an additional eight-day fermentation. This extended process enhances the natural sweetness of the cherries. Thanks to the farm's high-altitude location, fermentation occurs slowly, allowing for a richer and more complex flavor development.
