Guatemala Finca Cuxinales Anaerobic

This coffee is from Guatemala's Antigua region, grown at 1600 meters elevation. It is the Pacamara variety processed using an anaerobic natural method involving 36 hours of limited oxygen fermentation and roughly 20 days drying on patios. The roast level is a light Nordic-style roast with Agtron ground #120 and whole bean #76. Flavor notes highlight juicy pineapple, blackberry, and brown sugar.