These Sidra cherries went through a natural anaerobic fermentation - placed in a rubber fermentation tank for 89 hours - this system allows oxygen to get out of the tank but stops anything from getting inside. As the cherries ferment, they release CO2 and, because carbon dioxide is more dense than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic and allows certain microorganisms the perfect conditions for fermentation and enzymatic reactions to happen inside of the beans. It was then dried for just about 23 days, with 20 days in raised beds and 59 hours in a mechanical dryer to finish it with precision.

It was finished production in early June and we purchased it in July. Though the coffee still showcases very well and holds great structure, we've decided to discount it on our menu for your access

Varietal: La Palma y El Tucan Sidra
Process: Natural Anaerobic Fermentation
Screen size: 16/17
Harvesting: Selective Hand
Drying: Raised Beds