Citrus Elixir

This is a 60-hour anaerobic fermented coffee from the Catuai varietal, grown at 4450 feet in the KERE Patte block. The cherries had a Brix of 23.9 at harvest and were fermented in a nitrogen-rich environment using lab culture microbes at 2.2 bar pressure. After fermentation, the coffee was placed on raised beds for two days to evaporate surface moisture before being dried in a rotary dryer