Zambia Anaerobic Natural Process 12 oz Box

Zambia Anaerobic Natural Process 12 oz Box

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Anaerobic natural aka carbonic maceration (full cherry fermentation)

"About this process: Anaerobic (oxygen-free) fermentation is a new method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank.

The harvested red cherry is taken to closed, airtight tanks and after visual inspection to remove any leaves etc, the cherries are left to ferment for 24 – 30 hours. The Cherry tank is then opened and the cherry is washed lightly in buckets to remove any residual and unwanted matter, as well as any floaters. Then the beans are dried on raised African beds.

FARM: Ngoli Estate
LOCATION: Northern Province
ALTITUDE: 1,400 m.a.s.l.
FARMER: Estate
VARIETY: Castillo
PROCESSING: Anaerobic Natural AKA
Carbonic Maceration

FLAVOR: cocoa, caramel, cinnamon, berries
ACIDITY:sweet, light red wine like
BODY: medium+, juicy

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SKU: 159357|*|*|*|*|*