We are excited to bring to you this year a Special Release Anaerobic Honey processed coffee. Omar Arango picks only the ripest Typica cherries which are then submerged in water to remove any floaters, insect damaged cherries, leaves and sticks. The cherries are placed in plastic bags and sealed to avoid contact to oxygen and fermented for 24 hours. After this fermentation process the cherry is depulped without the use of water and further fermented for 24 hours without water. The coffee is washed very softly without removing all the mucilage. Finally the coffee is dried on raised African beds inside a greenhouse for approx. 12 days. When the coffee reaches 14% humidity it is further dried in a mechanical drier to take it to 11.5% - 11.3%.
The result of this meticulous process brings to the cup a super ripe peach sweetness, nectarine acidity and a creamy mouthfeel.
Altitude:1800-1920 MASL
Variety: Typica.
Process: Anaerobic Honey
I found a new favorite and it gets an A+! Usually I can smell or taste one of the labels on front of the bag and this one for me had a creamy mouthfeel and it was sweet. Definitely will purchase again and recommend! I’m sad it’s a limited/special option!
