Variety: Pink Bourbon
Process: Inoculated with Saccharomyces Pastorianus; Double Anaerobic Washed
Fermentation: Anaerobic - Two Stages: 96hr and 48hr
Producer: Wilton Benitez
Farm: Guanja Paraiso 92
Elevation: 1900 MASL
Notes: Strawberry, Pink Grapefruit, Rosehip, Yogurt
Guanaja Paraiso 92 is a highly innovative farm with labs to monitor quality and guide decisions in farming and processing. This coffee has been inoculated with a specific yeast, Saccharomyces Pastorianus, which degrade the mucilege into pleasant and mouthwatering acids to give the coffee a prominent strawberry and lactic acid, yogurty character!