
Black & White
Gerardo Caceres - Delagua Project
OriginEl Salvador
ProcessAnaerobic, Natural
Summary
Gerardo Caceres, through the Delagua Project, produced this Bourbon coffee in the Ilamatepec region of El Salvador at 1600 meters above sea level. The coffee underwent an anaerobic natural processing method with hand-selected cherries fermented for 6-7 days in an anaerobic environment, then dried for 20-25 days at controlled temperatures. Flavour notes include red plum, cooked peaches, hazelnut spread, and wafer cookies, combining stone fruit freshness with dessert-like qualities.
LLM-generated content – may contain errors.
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FormatBean
DecaffeinatedNo
ProducerGerardo Caceres
Altitude1600 m.a.s.l
VarietyBourbon
NotesPlum, Peach, Wafer, Hazelnut
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