Heavy weight fermented coffee with a winey acidity. Natural process Catuaí. Think sugar coated fruits and caramelized pineapple.
From the roaster
This is an extended fermentation lot. Moises has used a new technique here, bagging the cherry in GrainPro bags after it is picked and letting it ferment for three days and then drying the whole cherry on raised beds. For washed coffee it doesn’t make a big difference, but for natural processed coffees it give the beans much more funk, or fermented flavors.
While natural, or dry processed, coffees were at first an African speciality, we notice the last couple of years bigger body and funkier results when processed at Central American origins. In 2021 it is even more difficult to find great washed Centrals than naturals.
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