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but roasters were receptive
new receiving stations like the ones in Kisinga and Bugoye have revolutionized the coffee collection process
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Tasting Notes: Milk chocolate
Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription but roasters were receptiveTasting Notes: Grape, Raspberry Jam, Honey, Vanilla, Juicy. Elevation: 1400 M Varietal: Caturra, Catuai Processing: Anaerobic Yeast Fermentation This unroasted micro lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation. Ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks
