Bolivia - Anaerobic

This micro lot offering from Bolivia boasts notes of chocolate, cherry, grape, and bubbly. It is produced by Yulissa Chambi who is a very successful coffee professional and AeroPress Champion! 

More on the Process:

For this anaerobic washed lot, hand-harvested cherry was carefully sorted for consistency and floated for density, after which it was then washed clean and placed into closed containers to ferment anaerobically for 72 hours. After this brief whole cherry fermentation stage, the coffee was then mechanically depulped and fermented in a traditional open top tank for 20 hours, until the residual mucilage was mostly dissolved. After this second fermentation in parchment, the mucilage was carefully washed away and the parchment was transferred to raised screen beds to dry in the sun.