Brew: Light Roast - Filter
Tasting Notes: Apple, Pomegranate, Cantaloupe
Loja, Ecuador Producer: Velez Family Variety: Sidra Process: Double Anaerobic Red Washed Elevation: 1300-1500 masl
Our second season with this special Yambamine Sidra.
This is a double anaerobic "red washed" processed coffee. CO2 was placed into containers with fresh harvested cherries for an oxygen-free fermentation for 8 days. After the first phase of anaerobic fermentation, the coffee was pulped and caused the mucilage to turn red due to the pectin component. With this red mucilage attached, the second phase anaerobic fermentation began. The process was maintained at a pH of 3.7 or higher for 4-5 days. The coffee was then washed and dried.