Experience the world of experimental coffees with our natural process. Through our unique fermentation process, we inoculated freshly picked coffee cherries with beer yeast for up too 3 days. Following this, we allowed the cherries to continue fermenting in our drying beds for three weeks, imparting a unique flavor profile to the beans.
With a quality grade of 86.75/100 points, this coffee promises an unforgettable sensory journey. Enjoy notes of plums, vanilla, and brown sugar, followed by a delightful aftertaste reminiscent of chocolate-covered caramels.
To fully enjoy this extraordinary brew, try it using various methods: V60 with a 1:17 ratio, Aeropress with a 1:10 ratio, or savor its refreshing character as a cold brew using a ratio of 3 ounces per quart.
DOUBLE FERMENTED NATURAL
Producer- Luis Minas
Impact- paid $4 per pound directly to producer
Region - San Miguel Escobar, Antigua
Coffee varieties - a mix of Bourbon, Caturra and Catuai
Farm cap - 5,500 lbs