Colombian Purple Fruit Anaerobic Process Coffee Beans

Tasting Notes: Intense, sweet, juicy notes of blackberries and blueberries.

This coffee uses a new anaerobic method of processing in which 95% ripe and 5% semi ripe cherries undergo two phases of fermentation.

In the first phase, the whole coffee cherry is fermented for 120 hours at 18 degrees Celsius.

In the second phase the skins are removed, leaving some of the fruit on the flesh of the coffee beans.

Then fermented again for 72 hours in an anaerobic process with the addition of CO2. The coffee is then slow dried for 15 days.