Process: Anoxic Natural
Elevation: 1550 masl
Traceable to: Pereira, Risaralda
We are back with a unique offering from our friend Ana Mustafà, a coffee grower representing LaREB (La Real Expedición Botánica). This specific lot has undergone an anoxic natural process. A process in which the coffee cherries, while left in-husk, rest in anoxic tanks for 72 hours, then undergo a mechanical pre-dry, then are patio dried for 30 days, with a total resting time of 2 months. This extensive process resulted in one of the fruitiest and sweet coffees we have ever had come across during one of our cuppings. A coffee we knew we wanted to share with everyone, while also showcasing the incredible effort and production that went into the processing of this coffee from the Mustafà family! Expect a mixture of strawberries and tropical fruits, layered in with a buttery creaminess and a lingering sweet red wine aftertaste. We hope you'll enjoy!
We taste: Strawberry, Passion Fruit, Creamy
8oz | 227g
2lb | 907g
Roasted and shipped Monday, Wednesday & Thursday. Orders placed after 8am on Mondays, Wednesdays & Thursdays will be roasted and shipped on the next roast day.
**This is a limited offering and will only be offered in 8oz bags**