Process: Natural Anaerobic
Altitude: 1550-2000 mASL
This coffee has undergone a natural anaerobic processing method. Once picked, are placed in an anaerobic environment for 40 hours. It is then transferred to drying beds, where it is sun-dried until its reaches the desired moisture content.
In the cup you'll find flavour notes of chocolate, passionfruit and caramel. Expect a high intensity and complexity.