El Vergel Natural Anaerobic Caturra & Castillo

Description

Josh’s Notes:Smells like an acai bowl on bag open. On grind, more acai aroma and some supporting sweetness surfaces. On wet, a complex and juicy berry compote note comes up. In the brew it’s more of the same, with that acai bowl (mix-ins and all) flavor note carrying itself throughout the brew. As the brew cools, the blueberry note grows more intense. We also get milk chocolate sweetness in the cup that ties everything together. Truly enjoyable.Glitch’s Notes:”El Vegel Farm, known for its Cup of Excellence achievements, brings you a special coffee created through an innovative process.This unique process involves anaerobic fermentation conducted in a low-temperature environment for 84 hours, with stirring performed every 12 hours using a specialized machine.After fermentation, the cherries are cooled for six hours to remove excess moisture before moving on to the drying stage.During the drying process, the cherries are first dried with a machine for 6–8 hours to prevent over-fermentation. Then, they are transferred to raised drying beds for 24-32 days of natural drying, carefully enhancing the coffee's flavor profile.With each sip, you’ll experience the pure juiciness of Blueberry and Acai, combined with a chocolatey richness derived from the coffee’s variety.Don't miss the chance to enjoy this exceptional coffee!”Roasted light-medium and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.