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A stunningly tasty microlot from Pital in Southern Huila, Colombia. This coffee produced by Danilo Perez from Finca La Cabana has undergone a 200hr extended anaerobic fermentation. Only the ripest cherries are hand selected and barrel fermented with the oxygen removed for 200 hours.
Its packed with sweet juicy berries, vanilla, watermelon, caramelized notes, port wine booziness, guava and violet. We love it as a pour over or drip brew but is has enough sweetness for some dazzling shots of espresso too!
Q-Score 87.50 (What is a Q-Score?)
£15.00
Additional information
Varietal Caturra
Process 200 hour anaerobic natural
Tasting notes Raspberry, Peach, Lime
Description
Colour standardized selection is used to select the cherries at correct maturation. Over-ripes, underripes and dried cherries are all removed by hand.
An anaerobic fermentation takes place for 200 hours in airtight plastic containers to ensure a homogenous fermentation has occurred throughout.
Coffee is then dried on a small patio and parabolic beds.
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