This coffee is a 190-hour cherry fermentation experiment by master coffee grower Wilfrido Martínez González at Finca Atitlán, Oaxaca.

Master coffee grower Wilfrido is nationally recognized for the quality and originality of his beans. In this case, he presents us with a batch specially produced for HUUPA®.

First, a selective harvest of cherries is carried out, which are floated in water to select the best ones and stored in special bags where an anaerobic fermentation process takes place for 190 hours. They are then dried directly in the sun for one day, and then dried in a greenhouse with African beds for 26 more days.

Second, the slow roasting of the Oaxacan beans over mesquite wood. This makes this coffee, in particular, a coffee with an unmatched and unrepeatable flavor.