NOTES: PEACHES AND CREAM, LIGHT TEA LIKE BODY, MANDARIN CITRUS WITH SOFT CARAMELS AND HONEY

Smallholder farmers deliver small amounts of harvested cherries daily to the communal washing station. Each farmer grows local heirloom varieties on farms of around 1ha, with many farmers originally transferring the local wild coffee to their family smallholder plots. Most coffees are organic by default as organic compost is common, pruning is less common. A farmer can typically have less than 1500 trees per hectare, with 1 tree typically producing less than 200 grams of green coffee. The red-ripe cherry coffee is harvested by the farmer and brought to the microstation the same day. The cherry is pulped on the same day as it was delivered. The resulting wet parchment coffee is fermented for between 12 and 36 hours before being washed thoroughly with several changes of water, floaters are removed, and the coffee is hand-sorted to remove visible defects. The coffee is then placed on raised beds in thin layers and turned several times a day