El Burro Estate Especial Micro Lot
12 oz WHOLE BEAN BAG ONLY
Region: Cochea, Boquete
Lot Altitude: 1675
Process: Natural Anaerobic Slow Dry
Crop: March 2020
ASD: The “A” stands for the anaerobic inoculation or fermentation, in this case we let the carbon dioxide emitted by the fruits out of the tank and don’t let any oxygen in. It is a six days-process of the whole coffee fruit in an anaerobic, or no oxygen tank, then after day six, the fruit goes into drying beds for a drying
of more than 30 days. The “SD” stands for Slow Dry, and any drying period over 30 days is considered a slow dry. An interesting and important fact that happens with the anaerobic process: The anaerobic tanks with the whole fruits inside it, release its own concentrated liquid or coffee fruit juices. And, after the sixth day in the tank there is a significant amount of concentrated liquid from the coffee fruit. This leach is full of the
flavors of the variety, the terroir where the plants are located, of natural yeasts, natural microorganisms, natural bacterias, and in concentration, just like when you take a grape and separate the concentrated liquid from the seed and the juices is later used.
This coffee is excellent for Single Origin Espresso.
This is the most requested coffee in our shop. Enjoy it while it lasts...
|Available in 12 oz bags:
|BEANS OR GROUND: