Peru Cajamarca Anaerobic Natural
Peru Cajamarca Anaerobic Natural
Modern anaerobic processing infuses this Bourbon lot with intense boozy notes and complex tropical layers.
BoozyFruityTropical Fruit
Flavor Description
This microlot underwent 72 hours of anaerobic fermentation. Under Cajamarca's cool climate, the slow and controlled process imparts a captivating red wine-like booziness. Flavor profile includes ripe pineapple, rum, and dark grape.
Brewing Suggestions
- Pour Over: Recommended flat-bottom dripper, medium grind, water at 88-90°C, 1:15 ratio
- Technique: Avoid high temps to prevent bitter funk; gentle, steady pouring is key.