HUYYYPED to introduce you to this super tasty coco co ferm from producer Linarco Rodriguez. This particular lot was brought in through the legends at Cata Export. Cat and Pierre recommended this one for Process to showcase due to it's interesting processing. They know we need coffees that pack a punch on any brew method, and are still a mug you can chug! It is a 100% Pink Bourbon lot with a unique processing method, which combines 72-hour anaerobic fermentation and a co-fermentation of coco yeast and coffee mosto. This helps deliver a coffee that is both, complex and unique in its cup profile. In the brew I'm tasting: pina colada, vanilla, orange zest & dark chocolate. Producer: Linarco Rodriguez Farm: Finca Betania MASL: 1710 Process: anaerobic natural co ferm Varietal - Pink Bourbon // region - Palestina, Huila All Process coffees are sold as 200g, wholebean **Roasted on Tuesdays, ships on Thursdays 🤙