Process: Anaerobic Natural
Notes: Brown Sugar, Pineapple, Candied Raspberry
Guava Banana is a natural anaerobic coffee, harvested from El Vergel in Tolima by Shady and Elias Bayter at 1350 mt. A red and yellow caturra, this coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours. Doing this requires paying close attention to the ph levels, followed by an intermittent drying process in a series of stalls in different moisture levels to enhance complexity. It is then finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote death and character in the profile. All that to say, it’s big, it’s funky and we think you’ll love it. Expect notes of candied raspberry, brown sugar and pineapple.
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