Tamba Coffee Beans – NATURAL VFR

This is considered one of the signature processing methods of Tamba Coffee. The natural in-cherry fermentation method involves fermenting the coffee within the whole fruit. The cherries are 100% hand-picked at full ripeness, carefully selected one by one, with a natural sweetness level of about 25%.
The drying process lasts 25–30 days, combining both raised-bed and tarp drying methods, with continuous pH and temperature control throughout.

Cupping Profile: Minty, dry fruity, hints of berry and citrus — smooth mouthfeel with a sweet and lingering aftertaste.