Colombia El Placer Anaerob og co-fermentert med tørket frukt

A prize-winning coffee from The Project El Placer Farms in Quindio, Colombia, grown by farmer Sebastian Ramirez at 1700–1900 meters above sea level. Processed using Anaerobic Natural with carbon infusion (CN), featuring a two-stage fermentation: 120 hours with CO2 injection, followed by 72 hours with dried fruit and fruit glucose (192 hours total). Flavor notes include sweetness, floral, blackberry, red berries, grapefruit, currant, grapes, winey character, caramel, and ripe strawberry, with a long, lingering finish.