This is the 3rd year we are showcasing Luis Campos who pioneered anaerobics in the region.
Luis receives cherries from local farmers, processing them lot by lot. This year we chose 1 natural & 1 washed.
For this coffee the pulp is removed exposing the mucilage & along with added mucilage, placed in a tightly sealed tank to undergo a temperature controlled fermentation. T
he coffee is then washed & dried in direct sun before moving to a greenhouse. The perfect coffee for this time of year, a cup packed full of speculoos.