Limited Mosto Fermented Coffee – Anaerobic Natural Caturra |Guatemala

This limited release coffee comes from Finca El Jardín in Fraijanes, Guatemala, a volcanic region known for producing vibrant and expressive coffees.This Caturra was fermented for 96 hours in an anaerobic environment using Mosto, a fermentation technique that incorporates the juice from previous fermentations to enhance microbial activity.  This process intensifies the coffee's natural sweetness while developing a deep and elegant aromatic complexity.  After fermentation, the coffee was dried using the natural process, allowing the fruit sugars to further enrich the cup profile.  Roasted to a balanced medium roast, this coffee highlights both the fruit-forward character of the fermentation and the smooth chocolate sweetness typical of Guatemalan Caturra.  Coffee Details  Farm: Finca El Jardín Region: Fraijanes, Guatemala Producer: Escobar Coffee Variety: Caturra Whole bean  Process: Mosto Fermentation – Anaerobic Natural  Fermentation Time: 96 Hours Roast Level: Medium Roast 12 Onz