Carlos Montero • Anaerobic-Natural-Processed Villa Sarchi

Tasting notes

Character

• Experimental
• Funky

FunkyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones.! This anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. from Carlos Montero is extra tasty. Super sweet notes weave through a delicate tea like mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with punches of bright vibrant acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. It’s a wow factor coffee that definitely turns heads. Regulars are impressed when they bite the bullet on our pour over we have for it in the shop. It’s as sweet-treat of a coffee as you can get and is a black label for a reason. Definitely worth a try. - Jonathan