Flores Anaerobic Dry Process Turelelo

Origin

• 🇮🇩 Indonesia· Flores

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

#html-bodyBodyThe 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. [data-pb-style=QNWPEPB]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} The coffee cherries for this dry processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. lot underwent 72 hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion., resulting in an intense profile that's fruit forward and rustic, with complex fermented highlights, and dusky roast tones. City to Full CIty+.