Roasters notes: Last fall I featured Yulissa’s first harvest from her 10 acre farm in Bolivia, and loved the juicy pomegranate and cherry flavors I was picking up in it. When I saw her second harvest available, I knew I had to get more! I wasn’t disappointed. This coffee is in a similar vein to her previous one – a traditional washed profile at first glance, but the more you sip, the more layers you unravel.
Orange juice and tart cherry are the stars of the show, but the tannic black tea finish and caramel sweetness round it out. It’s a coffee perfect for spring time.
Yulissa fermented this lot for 24-36 hours in an anaerobic environment prior to washing.
