Nicaragua Anaerobic Fermentation Natural

This naturally processed Nicaraguan coffee underwent anaerobic fermentation (fermentation without oxygen) for a sweeter, fresher taste. This is a Javanica variety of coffee—a somewhat low-yield variety that was grown at the Limoncillo farm, named for its unusual growth of lemon trees that were originally found there.

This has a lime acidity upfront and flavor note of strawberries, fruit punch, and cashews.

Comes in a 6 oz bag.  Online orders are roasted on Tuesdays and ship on Wednesdays.