This anaerobic fermented coffee is very complex. It only develops the fermentation aromas after about 2 to 3 weeks, these become stronger over time and are initially not present. Shortly after roasting, it tastes more floral with a spicy sweetness. After two weeks slowly develops a tangy lemony fruitiness that makes the coffee incredibly exciting. After a month it is nicely balanced, has body, lots of sweetness and very nice aromas from the anaerobic fermentation. These fermentation flavors will continue to intensify as the coffee ages.
 
TASTING NOTE Lemon | Green Apple | Red grape
PRODUCER Carlos Gonzales, Toj Balam Coffee
COUNTRY Guatemala
REGION Antigua
ART Arabica
VARIETY Catuai
PROCESSING Anaerobic Washed
MOUNTING HEIGHT 1600 meters above sea level
CONTENTS 200 grams