Nicaragua Placeres Cold Fermentation Anaerobic Natural

A wild and weird coffee but shockingly clear as opposed to literally every other anaerobic coffee you'll run into. This may not be your speed as some people like the weird overly funky coffee, but don't let this one slip by. It showcases a highlighting on two things: the process and processing. Cold fermentation slows down the anaerobic microbes so it doesn't get and lets just be real here - toxic. It allows for a more juicy and refined profile similar to a rice wine without much sugar. The processing is the next step and that's the Mierisch adherence to quality. You wont taste much outside of the things i've mentioned as they're concise and I guess to get rhymes here precise. You tend to get what you get and there's something to that.