Another in our series of offerings featuring experimental processes, this natural coffee was anaerobically fermented for 118 hours, producing a super fruity coffee. Maximino Palacio grows these lots on his mid-sized farm Santa Adela in Jinotega, Nicaragua.

Carbonic Maceration Natural Process / Light Roast

Tasting Notes: Candied Apple, Pear, Rum, Cherry Syrup, Silky Body