Roasted: 30/ July
Wow…. This one is nuts- in a good way. Think cinnamon heavy apple crumble and you are in the zone…. You have NEVER had a coffee like this.
This coffee was picked and transported the same day to La Pradera (Cofinet’s processing station). This lot was exposed to a dry anaerobic fermentation of 48 hours, during which tartaric acid and cinnamon were added to the anaerobic environment.
Later, the coffee was placed on raised beds below 35 degrees celsius until ideal moisture content was achieved.
Drink from roast day and you can really do anything you choose with it: manual methods or espresso. It’s even great under milk.
We don’t have much of this. It’s a truly unique coffee.