Months ago in Peru, a conversation about this style of coffee process started with Tim Hill and Origin Coffee Lab. Origin had noticed that farmers where holding cherry in grain pro bags for extended times as a way to increase cup score, and alter flavor profile. This was a movement directly from the farmers and their communication with each other. A movement started with out direction from buying groups to do so.
This process was mentioned to us at Black & White Coffee, as Origin and Tim Hill knew we were interested in experimental and anaerobic processing. From this conversation came producer Italia Sanchez.
The most common critique of Peruvian coffee is its overall lack of acidity, but this coffee having been processed in "Low Impact Whole Cherry Anaerobic Washed Process" gives this coffee complex acidity and depth of flavor that highlights thedense sweetness making this an exceptional coffee.
We are so happy work with producers who are pushing boundaries and we love when we get to share these special coffees with you. We purchased the entire 18 bag lot from Origin Coffee Lab via Atlantic Specialty.