Guatemala Las Guacamayas - Voyager #4

Voyager Series #4 Flavor Profile: Grape, Guava, Jackfruit, Orange Roast Level: Light Processing Method: Natural Anaerobic Fermentation Region: Aldea Las Guacamayas, Jutiapa Producer: Nehemias and Omar Pimentel Elevation: 1500 - 1800 MASL Variety: Yellow Bourbon, Orange Bourbon Notes: Natural anaerobic fermentation is a processing method in which the ripest cherries are placed in shaded fermentation tanks and allowed to ferment for 50-58 hours. The coffee is then washed and moved to patios for drying. By manipulating the fermentation temperature and pH, the farmer is able to develop the wild fruity flavors often associated with this processing method, flavors like grape, guava, jackfruit, and orange.