Finca Anaya Advanced Washed Typica Mejorado

Highlights

“This lot from Finca Anaya starts with cherries picked at peak ripeness, then floated to remove defects. After 24 hours of oxidation under ambient conditions, a culture of native microorganisms is activated, combined with watermelon, and left to develop sweet, fruity aromas over 48 hours in a closed environment. That pre-ferment is then folded into the pulped coffee and fermented a further 48 hours in sealed containers, letting the microbial compounds and watermelon-derived notes work their way into the bean. It finishes with a gentle wash and slow drying in solar houses over roughly 12 days. The result is a clean but expressive cup with honeydew sweetness, orange blossom florals, and a silky vanilla finish.”