Notes from our Green Buyer

But what is Extended Fermentation? There aren’t many producers fermenting their coffee this way, but Moises selects a tiny few of his lots to show off even more depth to his coffees. This lot is fermented in the coffee cherry in a low-oxygen environment, allowing for a longer fermentation than a natural, while also keeping it less funky than a complete anaerobic (oxygen-free) environment. So, this work allows for a balance of flavors. If you like fruitier coffees, you’ll definitely want this one!

Notes from our Roaster

Some of our favorite coffees are “experiments” of Moises Herrera at Finca El Puente. For Moises, this can be risky, yielding flavors you don’t want in your coffee; yet, his long history of experience and practice have provided him a good foundation for this work. With this coffee, he developed a classic berry/cherry note you tend to find in a naturally-processed coffee. Its sweetness, however, is complex: there’s a subtle nuttiness that comes through, which might remind you of amaretto or pistachio. If you enjoyed La Limonera, you’ll love La Isabel!