Guatemala Guatalon Pacamara Anaerobic
It's back!
Typically, during the washing process, coffee is depulped and then soaked in a tank with water to remove any coffee fruit residual, before being dried. Anaerobic processing changes this by soaking the coffee in a tank that is completely sealed from oxygen, resulting in an amazing final product.
This particular coffee, Guatalon Pacamara Anaerobic, was harvested at peak maturity, when the cherry had a sugar content of 22 brix, then fermented in a sealed tank for 96 hours, Then it was dried on raised bed for 30 days.
Flavors remind us of: pineapple, strawberry, and brown sugar
Region: Santa Rosa
Elevation: 1700m
Variety: Pacamara
Processing: Anaerobic Natural
Roast Level: Light
It's back!
Typically, during the washing process, coffee is depulped and then soaked in a tank with water to remove any coffee fruit residual, before being dried. Anaerobic processing changes this by soaking the coffee in a tank that is completely sealed from oxygen, resulting in an amazing final product.
This particular coffee, Guatalon Pacamara Anaerobic, was harvested at peak maturity, when the cherry had a sugar content of 22 brix, then fermented in a sealed tank for 96 hours, Then it was dried on raised bed for 30 days.
Flavors remind us of: pineapple, strawberry, and brown sugar
Region: Santa Rosa
Elevation: 1700m
Variety: Pacamara
Processing: Anaerobic Natural
Roast Level: Light
It's back!
Typically, during the washing process, coffee is depulped and then soaked in a tank with water to remove any coffee fruit residual, before being dried. Anaerobic processing changes this by soaking the coffee in a tank that is completely sealed from oxygen, resulting in an amazing final product.
This particular coffee, Guatalon Pacamara Anaerobic, was harvested at peak maturity, when the cherry had a sugar content of 22 brix, then fermented in a sealed tank for 96 hours, Then it was dried on raised bed for 30 days.
Flavors remind us of: pineapple, strawberry, and brown sugar
Region: Santa Rosa
Elevation: 1700m
Variety: Pacamara
Processing: Anaerobic Natural
Roast Level: Light
