This week's coffee is as fancy as it sounds. Fransico Mena has been experimenting with fermentations and we’re excited to bring you the results. This coffee has undergone 36 hours of fermentation in large buckets, this is where the sugars in the coffee cherries react with the yeast to begin fermenting. This practice is similar to natural wine making and provides a similar sparkling note you’ll feel in the cup. This method is commonly referred to as anaerobic processing and brings a lively complexity to the cup
- FARM / MILL: Sumava
- Region: Lourdes de Naranjo
- Variety: Villa Sarchi
- Process: Natural
- Altitude: 1670-1780 masl
- Harvest date: April 2021