Marianela and her family continue the family tradition of using the natural process with the dry process. Coffee cherries are cleaned and placed in the sun on various layers of beds. They are separated into the ripe cherries from unripe ones and laid out to dry for about four weeks, at which point, they reach the optimum level of moisture. This process gives the coffee a flavor similar to that of the cherries itself, which makes it extremely distinct from coffee produced using the washed processes. 

Flavor note: complex, heavy-bodied, bold, fruity and earthy
Altitude: 1,800-1,900m above sea-level
Region: Tarazzu, Costa Rica

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