This time we got two very similar ones produced in a very different way.
One double Anaerobic washed, and the other single Natural.
Both coffee’s really showcase what processing does with the flavor of coffee.
This natural has a really classic natural flavor profile like we remember them from back in the days. Big body, boozy, funky and lot’s of dried fruit.
It’s a Pink Bourbon grown at an altitude of 1750 – 1950 masl in the Caldas region known for it’s steep sloped valleys and warm rainy climate.
The coffee was fermented in cherry in aerobic conditions directly on drying beds.
Roast Date: 04 - 10 - 2021
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