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.