Roast style: Filter/Espresso
Altitude: 1,950-2,300 MASL
Process: Carbonic Maceration Natural
Cupping Notes: Citrus, florals, brown sugar.
This coffee has under gone an extra step in processing. Carbonic Maceration has been taken from the wine industry. Once the coffee cherries are harvested, they are placed in a stainless steel container, which is filled with CO2, sealed and left in a temperature controlled environment to macerate. Once maceration is complete, the cherries are dried on raised beds in a full natural style. The CM process, as it is best known, amplifies flavour, aroma and texture. In this lot it gives the coffee outstanding citrus acidity, floral aroma and intense brown sugar sweetness. This coffee is truly something special. Drink it in any brew method, with milk or without.