The Juanachute micromill was one of the first mills of its kind. This lot Villa Sarchi coffee underwent Anaerobic Natural processing at Juanachute. Freshly harvested coffee cherries were first sealed into plastic barrels for 120 hours of anaerobic fermentation. The barrels are then opened, and the cherries are fermented in open air for another 120 hours. Following this second fermentation, the fermented cherries are moved to sun exposed drying beds where they are dried for approximately 40 days. The partially dried coffee is then finished in a drum drying oven for 30 hours to ensure consistency.
Notes of Banana, pineapple, and raspberry