Category: Café
Ce café naturel fermenté en anaérobie de Juan Peña coche toutes les cases que nous aimons dans la fermentation à oxygène limité. Attendez-vous à une tasse vineuse et fruitée évoquant la cerise, avec une finale complexe de miel et de fruits à noyau. La Papaya est devenue un exemple brillant d'innovation agricole et c'est une offre à ne pas manquer.
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.
