Origin
About this lot
Anaya Sergio Gomez has spent over 15 years producing specialty coffees on his farm, Finca Anaya. He has been an innovator in the region in regards to fermentation, grain selection and farming techniques. This lot of Red Bourbon undergoes oxidation for 18 hours followed by an anaerobic fermenation for four days. You can expect a complex cup consisting of cherry, vanilla and bubblegum! Available for both filter and espresso!
Fermentation
18hr oxidation + 4 days anaerobic