Grown by Luz Helena Salazar at Finca Maracay, this coffee is wild and untamed. It's exposed to a unique, experimental process that includes natural anaerobic fermentation for 30 hours and then a yeast driven fermentation for approximately 80 hours. When we first cupped this coffee, we had around 40 different coffees on the table, and without speaking aloud, each person who tasted this coffee had stars in their eyes and it was obvious this coffee was special. 

Varietal: Caturra
Process: Natural (White Wine Fermentation)
Producer: Luz Helena Salazar
Notes: Chardonnay, Lemon Peel, Vanilla