Description
Honeysuckle, fresh orange, white tea, powdered sugar.
Sourced from three different farms (Guayacanes, El Plan and La Ciénaga) from farmers Abel Gómez, Segundo Obando, Juan Carlos Jurado.
The natural anaerobic coffee process is a fermentation method that involves keeping coffee cherries in sealed containers without oxygen. This process is designed to create a more complex and flavorful coffee.Â
Coffee cherries are placed in sealed containers filled with water to remove oxygen. The cherries ferment for 48–72 hours. Cherries are de-pulped and then dried in the sun. The anaerobic natural process gives a cleaner, lighter bodied result than a traditional natural process.
| Country of Origin | Colombia |
| Region | Huila |
| Producer Type | Community Lot |
| Farm Name | Multiple Farms |
| Process | Anaerobic Natural |
| Growing Altitude | 1,900 – 2,000masl |
| Varietal | Geisha |
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