Quality takes time. One bean at a time.
Quality takes time. One bean at a time.
After pulping, the coffee cherries undergo a 27-hour anaerobic fermentation in sealed tanks. Following fermentation, the coffee is heaped for three days and…
After pulping, the coffee cherries undergo a 27-hour anaerobic fermentation in sealed tanks. Following fermentation, the coffee is heaped for three days and then slow-dried on raised beds over a period of 22 days. This carefully controlled process enhances clarity, sweetness, and complexity in the final cup.
Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.
Original tasting notes from Corridor Seven Coffee Roasters
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