VARIETY : Castillo y Yellow Caturra
ALTITUDE : 1950-2100 masl
PROCESS : Anaerobic
HARVEST : Mitaca 2020
NOTES : Apricot, Cacao Nibs, Plum
WEIGHT : 250 G
 
In addition to the exceptional conditions where this coffee grows, Ricardo and Juan have anaerobically fermented this batch. This has meant that we can find lactic notes that remind us of peach yoghurt along with a marked aroma of cocoa beans. A sweet and honeyed body accompanies these aromas with a long and pleasant aftertaste with notes of dried fruit such as plum and apricot.