Los Pirineos Rume Sudan

This lot of Rume Sudan coffee underwent Anaerobic Black Honey processing. Freshly harvested coffee cherries were first fermented whole for 48 hours in aluminum barrels. The cherries were then pulped with water before being placed back into the barrels and sealed for 72 hours of anaerobic fermentation. The fermented coffee was then taken to shaded drying beds where it was dried for 45–50 days.

The result of the terroir, variety, and processing is a vastly complex and exciting cup of coffee. Sweet and multi-layered, this is a rare opportunity to taste a coffee of this caliber. Initial full-bodied notes of rum and raisins are followed later by tropical fruit, a silky mouthfeel and a clean finish.

• Process: Anaerobic black honey
• Roasters: Prolog
• Roasting Type:  Filter
• Origin: Usulutan, El Salvador
• Variety:  Rume sudan
• Quantity: 200gm