ANAEROBIC NATURAL GUAVA BANANA, COLOMBIA

This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control to the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 day to homogenize the beans and promote complexity to the profile