This Anaerobic EF2 Natural processed coffee is sweet and fruity with notes that remind us of:

Blackberry | Sour Cherry | Grape | Orange Blossom  | Plum

 

Origin: Colombia
Farm: La Primavera
Producer: Ana Doney
Region: Quindio
Variety: Castillo
Elevation: 1550-1600 MASL
Process: Natural Anaerobic "EF2"
Fermentation: open tank aerobic fermentation for 24 hours, then placed in grainpro bags and fermented for 48 hours inside a water tank at 22C.
Drying time: 14 days on raised beds at 15-25C
Drying temperature: 27 °C Max. - 17 °C Min. 

250g  - Whole Bean

Great for both filter and exciting espresso

More about Ana Doney:

Ana Doney is a first-generation coffee producer with over 10 years of experience growing coffee on her farm, La Primavera in  Quindío, Colombia. She and her husband grow Castillo, Caturra, and Pink Bourbon. They have also begun processing naturals, thanks to the guidance of Cofinet (under the guidance of Jairo and Felipe Arcila). After harvesting only the ripest, deep red/purple Castillo cherries, this lot was exposed to a dry aerobic fermentation in ceramic tanks for 24 hours, then placed inside GrainPro bags and fermented for 48 hours inside a water tank that held a consistent temperature of 22C. Following these sophisticated fermentations, this coffee was dried for 14 days in raised beds.