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anaerobic “Diamond Mountain” process uses only the ripest cherries
CAUTION: This product is single wall
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Essential brewing principles
Ecuador Chorora Sidra (Anaerobic Honey) Central America anaerobic “Diamond Mountain” process usesThis particular coffee is a sweet, 100% Sidra arabica with an anaerobic fermentation. For this coffee, the cherries were harvested and spent 72 hours in sealed tanks with isolated yeasts before being pulped and undergoing an additional 72 hour anaerobic fermentation. The coffee is then sun dried within its sweet, sticky mucilage. Please note we only hold a limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
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