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ZAMBIA

ZAMBIA // LACTIC ACID + YEAST FERMENTATION

Variety: Castillo

Elevation: 1300 MASL

Harvest: 2021/22

Process: Yeast Cultures & Lactic Acid Fermentation

Notes: melon, lime, ripe pear


DETAILS

 

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.