This AB comes from the combined efforts of over 40000 families throughout the Central and Eastern Highlands. We always cup through many offers before deciding on a specific lot that will fit the profile needs of our clients. This particular lot provides a fresh snap and sweetness to blends and, when taken darker, develops a body that will add buoyancy to an espresso blend without being overpowering. The cherries are aggregated at the wet mills and sorted by hand before being pulped for fermentation and washing. Once clean it is dried on African style beds for 12 to 20 days with shade nets deployed as needed to ensure even heating and drying by the sun.