Panama Bambito Estate Cold Fermentation Anaerobic Natural Yellow Catuai Golden Tropic

Why this bean

Through 72 hours of controlled anaerobic cold fermentation at 18°C, they have unlocked even more expressive flavors and a remarkably creamy, silky mouthfeel. After fermentation, the coffee cherries first undergo pre-drying on raised African beds, followed by approximately three weeks of slow drying in a temperature-controlled dark room.