Notes from our Green Buyer

But what is Extended Fermentation? There aren’t many producers fermenting their coffee this way, but Moises selects a few tiny his El Puente to show off even more depth to his coffees.  This lot is fermented in a low-oxygen environment, which allows for an extended amount of time in comparison with open-air, while also keeping it less funky than a complete anaerobic (oxygen-free) environment. So, this work allows for a balance of flavors in this naturally-processed coffee. 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 one, he developed the classic berry note of a naturally-processed coffee into something much more tropical and sweet, making the coffee taste of watermelon and bubble gum.