MUSCOVADO SUGAR | MEDJOOL DATES
A unique prcoessing method leads to complex and rich flavours. This coffee has a very distinctive profile. A great option for milk drinkers and people who want to explore various brew methods with one bean.
More about Anearobic Honey Process
The anaerobic process starts immediately after the cherries are picked. When they arrive at the station they are dry fermented as whole cherries in barrels without water for 72hrs. The skin is removed and the beans, with mucilage still attached, are moved to elevated drying beds. The bean won't be turned for the first few days, to allow them to develop rich flavours. After the first few days they are turned daily.
Producer: Yuri Martin Alvarado Cuadra
Region: Matagalpa, Nicaragua
Process: Anearobic Honey
Altitude: 850 masl.
Flavour Notes: Muscovado Sugar, Medjool Dates
Best for: Omni