Produced using an anaerobic fermentation process, this coffee is slowly dried in specialized containers that alternate cycles of hot and cold air every 12 hours. This meticulous approach allows the coffee cherries to gradually dehydrate in contact with one another, developing complex aromas.
Cup notes: In the cup, it reveals fruity and slightly wine-like notes, giving it a distinctive profile. It expresses itself particularly well as a filter coffee.
Region: Sul de Minas Altitude: 1100 to 1350 meters Cultivar: Yellow Catuai, Mundo Novo, Topázio, Yellow Bourbon Process: Anaerobic fermentation
