Hacienda La Papaya: Sidra Natural Anaerobic

To execute the anaerobic natural processing used on this lot, ripe coffee cherries are picked, sorted, and cleaned before being placed into polyethylene tanks to ferment. The coffee cherries are held in the tank for up to 240 hours while being kept below 24 °C, with the fermentation process naturally creating an oxygen free environment. Once complete, the cherries are transferred to drying beds for 30 days.

This carefully executed processing of the Sidra variety results in a cup that features aromas and flavors of strawberry, concord grape, and chocolate covered cherries. The vibrant acidity, berry sweetness, and velvety mouthfeel remind us of blackberry sorbet, with a pastry like aftertaste of mixed berry pie.