Description
The unusual name of this small farm and wet mill owned by Senor Luis Anastacio Castro is made up of the names of his great-great-grandparents, Juana and Chute. He has specialized in special processing methods. This raw coffee was processed using the anaerobic fermentation process.
The difference to “ordinary” aerobic fermentation is that the process is deprived of oxygen by storing it in an airtight container. The sugars contained in the pulp are broken down by bacteria during fermentation.
The local, individual strains of bacteria create unique flavors. The individual details of the fermentation process are closely guarded secrets of the farmers. The Juanachute anaerobico is characterized by an intense nutty gingerbread taste.
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