Puerto Rico

Roast: Medium

Tasting Profile: Chocolate, cinnamon, green apple.

Grower: Fernandez, Marica, PR

Variety: Yellow and Red Catuai, Catimor & Parainema

Region: Central, Puerto Rico

Altitude: 1200-1300 FT

Soil Type: Clay Minerals

Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds