La Loma (Double Anaerobic Red Honey)

One of the customized lot that we work with La Loma, a micro farm that located in Tarrazu. After harvesting, the cherries goes through 3 days of whole cherries anaerobic fermentation. The coffee cherries is then depulped and goes through another stages of anaerobic fermentation for another 3 days, the whole fermentation temperature is controlled at 20℃ . Low temperature of fermentation reducing the rate of fermentation to maintain the sweetness and floral-like aroma to the coffee.