The Trujillo’s latest foray into double fermentation may be their tastiest yet! From the cool climate of Patio Bonito comes a slowly-matured Sidra laden with natural sugar and bursting with candied flavour compounds.

The first 48-hour anaerobic fermentation adds interest to the delicate lot, while the second fermentation post-pulping enhances balance and cup structure. The final touch is the washed processing and drying stage, where the beans are left on raised beds until a 11% moisture content is achieved.

All resulting in a vibrant cup with botanical aromas, notes of lemongrass, and a citrus twist.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART