Taman Dadar uses a "wet-hulled" method. The outer skin is removed by a pulping machine in the late afternoon or early evening. The mucilage covered coffee is then soaked in fermentation tanks for 24-36 hours. The bean is washed under running water to remove the sticky fruit, and then sun dried on bamboo mats while still in the parchment (hull), this keeps the fruit in contact with the seed slightly longer resulting in a cup that is slightly sweeter.

notes: red wine tones and ripe fruit. Dark chocolate, slight floral notes and hints of spice. An excellent choice for coffee drinkers who enjoy a full flavored cup.