Heirloom variety Geisha with Caturra processed in the traditional wet (washed) fermentation method. The cup is notably bright with notes of citrus, red apples, and grapes. 2oz pouch. Light Roast (71)
Anaerobic process involves fermenting depulped cherries devoid of oxygen in water-filled vessels. It produces fruit forward coffee, abundant in complexity and low in acidity. This lot is an atomic bomb of tropical fruit flavors. 2oz pouch. Light Roast (79)
