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農 園:フィンカ ヴァレリ
Sweet and tart with chocolate, lemon and praline flavors."
Roast level: 浅煎 / light roast
Oscar Vicente Osorio is a young 3rd generation coffee producer who is interested in experimenting with longer fermentation times for washed coffees. He considers his previous experience as a cupper for the FNC integral to his experimentation at Finca Valeria.
Process: Two days of picking are combined and depulped on the final day of picking. The coffee is left to ferment in open-air tanks for 36-72 hours (depending on brix reading and time of harvest) without adding any water, it is then washed 2-3 times. The coffee is then placed on raised beds in a shaded dryer for approximately one week before moving it to a parabolic solar drier for 15-30 days.