Daye Bensa Odaco Natural I'd like:An invoice for 60kg bag at R398/kg the cherries are dried

the cherries are dried

the cherries undergo Finca El Paraíso’s signature thermal-shock process before being dried in a dehumidifier

Each drying bed is assigned a single employee to rotate the cherries every 15 minutes for 13-15 days to ensure even drying and fermentation control

This micro-lot is produced by 227 farmers

The handpicked cherries are processed 2km from the farm at Xiomara’s mother’s wet mill

Daye Bensa Odaco Natural I'd like:An invoice for 60kg bag at R398/kg the cherries are driedCommunity is at the heart of the Daye Bensa business. They pay their farmers an above average fee for the coffee they deliver, award bonus payments based on cherry quality and volume and work closely with the village schools to increase pupil attendance and supply stationary. Named after the Odaco tree, where the Shantawene people traditionally meet to resolve disputes, this lot was sourced from 563 Daye Bensa member farmers from the Shantawene area