What we're tasting:
A wild coffee, unlike anything we've tasted in coffee before. We're tasting bright notes of chardonnay, lemon peel, and vanilla.
About the coffee:
Grown by Luz Helena Salazar at Finca Maracay, this coffee was exposed to a very 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 (including high scoring gesha varietals, carbonic maceration, and other remarkable coffees). Without speaking aloud, each person who tasted this coffee had stars in their eyes and it was obvious this coffee was special.
Process: Natural (White Wine Fermentation)
Producer: Luz Helena Salazar
Notes: Chardonnay, Lemon Peel, Vanilla