Variety: Venecia Farm: La Cruz, 1400m Milling: Natural processing with anaerobic fermentation Tasting notes: Juicy acidity; Plum; Red wine
This punchy fruit-forward coffee is from the Venecia variety at our La Cruz farm, located at 1400m. This is microlot coffee was fermented anaerobically (no oxygen) in sealed oak barrels with its husk. Removing oxygen makes the coffee ferment more slowly, bringing out its complex fruity flavors. This Venecia was also handpicked and selected to remove all the green beans from the batch.