Tanzania Finagro Ascona Anaerobic Maceration

This exciting selection comes from Finagro Ascona Estate, owned by the Vohora family. It's processed in a relatively new and increasingly popular method called Anaerobic Maceration. This process imparts a "spicy-ness" to the coffee along with highlighting funky and fruity flavors already present in the bean. Look for notes of honeydew and tropical fruit mixed with cinnamon and nutmeg. Arrival Date: March 12th, 2021 Acidity & Brightness: Muted acidity, fairly sweet Balance & Finish: Complex with a lingering, spicy finish Body & Texture: Medium bodied, smooth, silky texture Flavors: Honeydew, tropical fruit, cinnamon and nutmeg Grade: 16/17/18 Screen, grown at 1700 masl Processing: Carbonic maceration and dried in raised beds Varietals: Ethiopian cultivars Roasting: We prefer this coffee City + to Full City (Light-medium to medium). This allows more of the fruit flavors to shine through so they aren't overwhelmed with spice. Feel free to take it darker to bring out more spic