ZAMBIA // LACTIC ACID + YEAST FERMENTATION

Variety: Castillo

Elevation: 1300 MASL

Harvest: 2021/22

Process: Yeast Cultures & Lactic Acid Fermentation

Notes: melon, lime, ripe pear

Another great coffee coming at ya!  This Zambia is from the Kateshi Estate. It has undergone an experimental process of fermentation with special yeast cultures and lactic acid.