Andres fermented this lot with eucalyptus from his farm and coffee cherry juice run off from his natural processed coffees. The mixture was left in barrels for 4 days and held at a consistent temperature of 30c before being washed and left to dry.
The resulting cup is bright and complex, with flavors of eucalyptus and other sweet herbaceous notes balanced nicely by honey and a deep caramelized finish. The small screen size and high density means it does particularly well after a couple weeks of rest. This is a particularly clean and not overbearing co-ferment that I am thoroughly enjoying, and think you will too.
