Approximately 800 coffee producers from Edido region deliver ripe cherries to Wonberta’s Edido washing station, where the cherries are sorted and dried on raised beds. Generally, the smallholder owns approximately 1⁄2 hectare of land. Cherries are regularly turned every 2 to 3 hours in the first few days to promote even drying the cherries for five to six weeks.
The dried cherries are then hulled and stored in the high altitude and cool temperature washing station to let the coffees rest and preserve their longevity of the coffees.
• Roast: Light (filter)
• Region: Edido
• Varietal: Heirloom
• Altitude: 1950 -2100 MASL
• Producer: Various smallholders
• Process Method: Natural
• Profile: Velvety body, grape-like acidity, strawberry, chocolate and pistachio