at high temperature, it tastes like citrus, nectarine, tropical fruit, slight floral fragrance and fruit juice. When the temperature is slightly lower, it is citrus, tropical fruit, floral fragrance, slightly fermented and smooth.

Only fully ripe bright red cherries are harvested as raw materials. Single-layer stacking of coffee cherries provides a perfect convection and drying environment for these coffee cherries, but this will take up more space and is also unfavorable to coffee production. Proper slow drying can make coffee cherries develop the best water activity during the drying process, so that the flavor can develop well, and the second-generation beans can also be stored in the seasonal cycle for a longer time, but this way will prolong the time required for each batch of production. Using this drying process, not only depends on the weather to eat, but also the producers are willing to invest.