Reminds us of: sugarcane, kiwi, rum.
Take a sip and you'll be transported to a sandy beach somewhere tropical, where the palm trees sway and the tides sigh in envy of the coffee in your hand.
This one has a warm, almost spicy rummy-ness thanks to the anaerobic process. After three stages of fermentation — the first in an open woven bag, the second for two days in sealed bags with little oxygen, and the third sealed in a barrel for 68-72 hours of anaerobic fermentation — the cherries must pass producer Wilmar Muñoz Ortega's taste test. He looks specifically for a bright, prickly flavour, which indicates it's time for depulping, and also contributes the sunny, boozy notes we taste in the cup.
Add to that a soft clean sweetness and green fruit acidity, and you've got a coffee that practically says "It's happy hour somewhere!".
