PERU Salazar Geisha Natural Anaerobic NAX

This coffee is a Geisha variety from Peru's Campo Redondo, Luya, Amazonas region at 1680-1700 meters altitude. It is naturally processed with an anaerobic fermentation lasting 72 hours followed by 25-30 days drying. The profile features aromas of icing sugar and red grape, with flavors of cotton candy, mango, and pomegranate, a light juicy body, and mid acidity with notes of red cherry and malic acid.