Anaerobic Fermentation Done In 3 Stages For 72 Hours , 48 Hours And 24 Hours Consecutively. Eventually Sun-Dried On Raised Beds For A Extended Period.
"This coffee is a heavy-bodied Arabica from Chikmagalur, Karnataka, with notes of raspberry tartness, pineapple, mandarin, cacao, and chocolate. The flavor profile features a rich, ripe raspberry core supported by fruit and acidity, making it suitable for both filter brews and espresso shots."
