Guatemala Anaerobic Aguacatones

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Funky
  65
• Experimental
  50
• Bright
  25

#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=H8D29AP]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll} Fruited anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. with a pungent bittersweet side that helps draw out interesting flavor notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. of sticky dried fruits, berries, and wineyFunky / 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. accents, and thick body leads to a long finish. City to Full City. Good for espresso. *Only 300 lbs available, limit 2 lbs per customer.