Flavor Profile: Grape, Guava, Jackfruit, Orange
Roast Level: Light
Processing Method: Natural Anaerobic Fermentation
Region: Aldea Las Guacamayas, Jutiapa
Producer: Nehemias and Omar Pimentel
Elevation: 1500 - 1800 MASL
Variety: Yellow Bourbon, Orange Bourbon
Notes: Natural anaerobic fermentation is a processing method in which the ripest cherries are placed in shaded fermentation tanks and allowed to ferment for 50-58 hours. The coffee is then washed and moved to patios for drying. By manipulating the fermentation temperature and pH, the farmer is able to develop the wild fruity flavors often associated with this processing method, flavors like grape, guava, jackfruit, and orange.