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Ships within 48 hours · Estimated delivery Jul 26 - Jul 31
built around anaerobic fermentations using wine yeast
New spots open on the 25th-26th of each month at 1 PM PST and ships on the 28th of every month unless it lands on a Sunday or Holiday
As it develops
the coffee is dried as a natural
allowing the coffee's natural microbiology to drive a clean and expressive 48-hour anaerobic carbonic maceration
Colombia Thermal Shock BlackBerry Co-Ferment Experience:1 KILO BAG built around anaerobic fermentations usingSebastin Ramrezs Thermal Shock Blackberry Co Ferment from Finca El Placer in Quindo, Colombia is a standout example of experimental processing done right. This innovative honey processed coffee begins with ripe cherries then Anaerobic fermentation in 200 liter containers for 120 hours at a constant temperature of 18C. After depulping, a thermal shock is applied with water at 40C, followed by 72 hours of anaerobic fermentation with CO2 injection and