
Crankhouse Coffee
Mamaruntu Bourbon
OriginPeru
ProcessAnaerobic, Natural
Summary
Marcos Herrera's Mamaruntu Bourbon is a specialty coffee from the Amazonas region of Peru, grown at 1700 meters above sea level. This Red Bourbon variety undergoes an anaerobic natural process: mature cherries are washed, fermented anaerobically in sealed tubs for 72 hours, then solar dried for 30 days. Tasting notes include blueberry, maple syrup and dark chocolate. Marcos Herrera, regarded as one of Peru's best specialty coffee growers, has been farming since childhood and also grows Geisha and SL28 varieties.
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Go to webshopDetails
FormatBean
DecaffeinatedNo
ProducerMarcos Herrera
Altitude1700 m.a.s.l
VarietyRed Bourbon
NotesMaple, Blueberry, Dark Chocolate
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