BUBBLY: Colombia Anaerobic Natural

A single-origin Colombia coffee from farm Los Pinos in Santa Barbara, Antioquia, produced by Felipe Trujillo at altitudes of 1920–2050 masl. The Castillo variety undergoes a 2-phase extended anaerobic fermentation: Phase 1 involves 7 days of anaerobic fermentation in closed tanks (160–170 hours), followed by Phase 2 drying on African beds. The result is a winey, juicy, and floral cup with notes of Raspberry, Blueberry, Candy, Cacao, and Hibiscus. Roasted light/medium and intended for filter brewing. Cup score: 88.00.