Gerardo Caceres - Delagua Project

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.

Details

Format

Bean

Decaffeinated

No

Producer

Gerardo Caceres

Altitude

1600 m.a.s.l

Variety

Bourbon

Notes

Plum, Peach, Wafer, Hazelnut

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…