Farm: El Paraiso
Region: Santa Barbara
Elevation: 1650 masl
Process: Anaerobic 48/72hr
Notes: Apricot, vanilla, & brown sugar
About: Where’s the machete at? This year Ovidio ‘Machete’ Gomez produced his first anaerobically fermented coffees. Since it was his first time he carried out a number of experiments, fermenting different lots from 48 hours all the way out to 96 hours! This particular lot is the combination of his 48 and 72 hour lots due to their complementary flavour profiles. The anaerobic fermentation has developed the sweetness, complexity, and mouthfeel of this coffee.
We are getting ready for a big 2019 with Ovidio. Expect some exotic flavours to shoot out of Finca El Paraiso and into your cups!