The Mora family utilizes their wonderful plantations growing on the fertile and temperate lands of Parritilla to create some of our favorite coffees every year focusing solely on ‘wild naturals’. The cherries are left to ferment in tanks for up to 60 hours before going onto the drying beds, however here they pile the cherries in thicker layers, being moved only a few times a day, this high-risk drying method results in what we come to know as the wild and exciting cup profile from these coffees. If you are a fan of tangy candy and bright fruit flavours, these coffees are for you.