Category: Café
Este café de proceso natural anaeróbico de Juan Peña cumple con todo lo que nos encanta de la fermentación con oxígeno limitado. Espera una taza afrutada y con notas vinosas que recuerdan a la cereza, con un final complejo de miel y frutas de hueso. La Papaya se ha convertido en un ejemplo brillante de innovación agrícola y esta es una oferta que no querrás perderte.
The cherry note is unmistakable right as it cools, and that honey finish lingers just long enough to make the next sip feel exciting. My first anaerobic natural, and the winey complexity is exactly what I hoped for.
The anaerobic fermentation really shows here—I get that winey, almost boozy depth up front and the honey sweetness lingers way past the last sip. Took a moment to dial in my pour-over, but once I hit the right grind, every cup had that complex cherry-tart finish without turning sour.
The cherry note is so bright and jammy it almost tastes like a dessert, but that honey finish keeps it grounded and complex. I brewed it as a pour-over and the winey edge came through exactly as promised. Probably the most interesting bag I’ve had in months.
