
Manhattan
Anaya
OriginColombia
ProcessAnaerobic, Natural
Summary
Sergio Gomez has spent over 15 years producing specialty coffees on his farm, Finca Anaya in Acevedo, Huila, Colombia. This lot of Red Bourbon undergoes oxidation for 18 hours followed by an anaerobic fermentation for four days. The cup profile includes cherry, vanilla, and bubblegum. Available for both filter and espresso.
LLM-generated content – may contain errors.
Go to webshopDetails
FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerSergio Darío Aranda Gómez
Altitude1600 m.a.s.l
VarietyRed Bourbon
NotesVanilla, Cherry, Bubblegum
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