Danilo Perez 200 hour Anaerobic Fermentation Colombia - La Cabana

Tastes Like - Pineapple, Rum, Kiwi & Red Cherry

Roast Level - Light/Medium 

Process - 200-hour Anaerobic Fermentation

Country - Colombia

Region - El Agrado (Huila Department)

Farm - La Cabana

Varietal - Caturra 

Altitude - 1850m

Producer - Danilo Perez

This extended-fermentation Colombia has a LOT going on!

Expect a real journey when tasting this coffee. To start, there's a hit of pineapple paired with juicy kiwi that moves into a red cherry and rum flavour, followed by a dark chocolate and vanilla aftertaste.

We're not kidding when we tell you that this coffee is a funky little stunner. The coffee producer - Danilo Perez - has truly nailed it with his 200-hour anaerobic processing method. It’s safe to say that this is the best Caturra we've ever roasted.

Photo backdrop - "roar about the ROR"

A photo of a coffee-roasting graph, to some the ROR means everything, to others, it doesn't.....Scott Rao vs Morten Munchow in a wrestling match - who's ya money on?