Peru, Anaerobic

Roaster notes

Sourced from the Rutas del Inca cooperative in Peru’s western Andes, this coffee highlights a commitment to nurturing the next generation of farmers through innovative processing techniques. The anaerobic method involves sun-drying cherries before fermenting them in sealed tanks without oxygen, creating intense and layered aromas. This results in a cup with pronounced notes of red fruit, hazelnut, and grapefruit, offering depth while maintaining fresh fruitiness.

Tasting notes