PROCESS: NATURAL EXPERIMENTAL
REGION: SANTA BARBARA
TASTE: DRIED MANGO, RED GRAPE, BLACKBERRY
This is a special little coffee that is part of a program experimenting with different processing methods. While it is still adobts a natural processing method, it undertakes an additional anaerobic (no oxygen) controlled fermentation stage where the beans are sealed in bags and stored underwater to control temperature for up to two days. Once this fermentation stage is complete, the coffee is then dried as normal until a moisture level of approx 10.5% is reached. We really feel that this process is the reason behind the fermented, ripe dark fruity notes that we taste throughout the cup.
Grind / Whole Beans