This coffee is our first purchase from farmer Nelly Lanazca from Peru! The natural flavor of this coffee comes from its specific fermentation and drying processes. The coffee goes through a 36-hour anaerobic fermentation process... This means that the fruit is depulped, and only the musledge-covered seeds are put into a sealed tank for a specific amount of time. The coffee then spends 35 days drying on a raised bed! This process helps bring out bright flavors!
Flavor Notes: Honeydew, Peach, Almond
Scale 1–10: Acidity 6, Body 6, Sweetness 6, Roast 3
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