Origin: Circasio, Quindio, Colombia
Producer: Ana Maria Donneys
Process: Mosto Anaerobic Honey
Variety: Caturra
Notes: Grape Koolaid, Hibiscus, Rose, Pineapple
Roast: Light
Select Mode: Legendary
This Caturra coffee is processed using the Tropical Ranger method, developed by the Primitivo team. The cherries first ferment for 60 hours in sealed tanks under anaerobic conditions that enhance fruit-forward yeast activity. Then, coffee cherry must from a previous fermentation acts as a starter culture for a second 24-hour fermentation, producing a complex, clean cup with vibrant fruity notes.
Sourced from our friends at Yellow Rooster.
Origin: Circasio, Quindio, Colombia
Producer: Ana Maria Donneys
Process: Mosto Anaerobic Honey
Variety: Caturra
Notes: Grape Koolaid, Hibiscus, Rose, Pineapple
Roast: Light
Select Mode: Legendary
This Caturra coffee is processed using the Tropical Ranger method, developed by the Primitivo team. The cherries first ferment for 60 hours in sealed tanks under anaerobic conditions that enhance fruit-forward yeast activity. Then, coffee cherry must from a previous fermentation acts as a starter culture for a second 24-hour fermentation, producing a complex, clean cup with vibrant fruity notes.
Sourced from our friends at Yellow Rooster.