The Anaerobic Bundle

                    Colombia Luz Helena

Process: White Wine Fermentation
Altitude: 1400-1450 MASL
Varietal:
Castillo

Tasting Notes: Passion fruit, Dark Chocolate, Caramel

                    El Salvador El Gobiado

Process: Anaerobic Natural
Altitude: 1300 – 1325 MASL
Varietal:
Orange Bourbon

Tasting Notes: Strawberry, toffee, cream

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Anaerobic fermentation has become quite the thing in coffee circles over the last number of years with farmers producing both weird and wonderful results. Our anaerobic bundle brings you two examples at a discounted price from two different origins highlighting what can be achieved when coffee is fermented. We love these coffees and hope you will too