Origin: Nariño, Colombia
Producer: Jose Solarte
Process: Anaerobic Washed
Altitude: 1950 masl

This lot of Colombia variety coffee underwent Washed processing. After harvest, cherries are fermented whole for 48 hours in an anaerobic environment. Once the pH and degrees Brix measurements reach the intended levels during the first fermentation, cherries are then pulped. The pulped coffee seeds are fermented again for 48 hours in a dry anaerobic environment. The seeds are rinsed with spring water following the second fermentation before being moved to the mesh-covered drying patios. The washed coffee is then dried for 18–22 days on raised beds until reaching the desired humidity. 

La Maria Anaerobic

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La Maria Anaerobic

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La Maria Anaerobic