Upon picking the ripest cherries, the coffee is de-pulped, fermented in water and then washed and laid to dry in a greenhouse structure for approximately 15 days. The farm has been in the Nalli family for generations and Marcos has been living and working on the farm his entire life, nearly 55 years. The Nalli family is no stranger to quality though; they have placed in many regional and international coffee competitions, including 14th place in the COE in 2013. In the cup we are tasing raisin, caramel, and baking spices. Perfect for crisp fall days. Autumn is our first ever seasonal roast!