Grown by Danilo Perez, this coffee was carefully hand-picked in order to use only the ripest cherries, pulped and exposed to a dry anaerobic fermentation of 200 hours inside plastic tanks, and are placed on raised beds until ideal moisture content was achieved.
Danilo Perez is a young producer working in parts of Huila, Colombia, and has been working with coffee starting at a young age due to his parents who are fellow coffee growers. Danilo's expertise is in post-harvest processing, and has been experimenting with anaerobic fermentation and growing variety gardens in his farms.
Roasted for Espresso
Natural - 200 Hours Anaerobic
1900 - 2000 m.a.s.l
Cacao Nibs, Key Lime, Molasses