This coffee is a great example of the effects of processing on coffee. Altitude has a great affect on how a coffee tastes. Higher altitudes are cooler and coffee cherries take longer to mature. On the other hand lower altitudes are warmer and coffee cherries ripen faster.
Ernesto Samayoa’s coffee was grown at 950m which is low for arabica. The implementation of special processing helps the coffee gain its complex cup profile. The anaerobic natural process used for this coffee ferments coffee in the cherry in an oxygen free environment for a number of hours. The coffee is then dried on raised beds.
This coffee is very fruity, a great allrounder and is ideal for filter, espresso, and especially a dessert-like cappuccino.