This is a preorder. Coffee to be roasted March 30th.
Producer: Felipe Trujillo
Vereda Las Mercedes, Santa Barbara, Antioquia, Colombia
Altitude: 1900-1950 MASL
Process: Anaerobic Washed with Cherry Juice
Varietal: Yellow Colombia, Castillo
Tasting Notes: Mandarin, Apple Butter, Custard, Pear
Best Brewed As: Drip, French Press, Pourover, Espresso
This one's coming in HOT. This is our first offering with anaerobic fermentation and we are so excited for everyone to taste it. It's sweet, it's creamy, it's bursting with fruit and it's straight up delicious.
About the process:
Coffee cherries are handpicked, floated and sorted for density. The cherries are added to a tank to initiate aerobic fermentation. Cherry juice is extracted daily and stored for later incorporation. After 72 hours, cherries are depulped and placed in a sealed stainless steel fermenter with a gas valve, for 1 week. This initiates the anerobic fermentation. The cherry juice extracted during aerobic fermentation is then added back to the mass during this week. It's then sun dried for 2-3 weeks.
Pictures above are of Felipe and his farm.
This product is for 12 oz bags and is whole bean unless requested otherwise. If you would like it ground, please respond to your order confirmation email and ask for it ground, and for which method you're brewing.