SAN PEDRO EXPERIMENTAL

We've worked with Ciro and Albiero, a father/son duo, at San Pedro for 8+ years. As we've gotten into more exotic and reserved coffees around the world, we've wanted to help farmers like them create exotic coffees from scratch. This limited offering is their first attempt at producing an anaerobic process coffee, and came out great! Albiero went through a process of hand sorting his pink bourbon with meticulous attention to detail, and then sealed it in air-tight barrels.

This is a huge step for Ciro and Albiero, and it represents what the future of farms like theirs could look like. This cup has elegant notes of tart peach and lemonade, with a rich and creamy body like cacao nibs

BREWING NOTES
Ratio: 1:17  |  Grind: 7.8/10  |  Bloom: 1:2 for 35s  |  Total Brew: 3:00
Be mindful not to over-agitate this coffee. It tastes best when brewed using a slower pour.