Brazil Ipanema Premier Cru Blue (Anaerobic Natural) Central America and abundant sugarcane farms contribute

and abundant sugarcane farms contribute to a naturally sweet and vibrant cup profile

A short period of anaerobic (oxygen-free) fermentation stimulates natural yeasts before slow and careful drying to maximise the flavour from these sugar-rich cherries

Perfectly ripe coffee cherries are pulped and fermented before being fully washed in clean

may contain small parts not suitable for children under 3 years

this a challenging but hugely rewarding course that will stretch your skills and understanding

Brazil Ipanema Premier Cru Blue (Anaerobic Natural) Central America and abundant sugarcane farms contributeThe Yellow Bourbon coffee cherry has been anaerobically fermented for 90 hours, before both patio drying and time in the vertical dryers. This micro lot (B64 Blackcurrant Blue) displays the winey, fruity character of an anaerobic process, with balanced citric acidity and a creamy body and texture thats testament to good drying. Lots are also designated as either Black, Gold or Blue (the best of the best) based on their individual score, rarity and