Manhattan - Shoondhisa: Anaerobic Natural
COF-MH-0118Ture Waji produced this Gibirinna 74110 and Serto 74112 lot at Sookoo Coffee in Guji. An initial 48-hour anaerobic barrel fermentation prior to 15–20 days of bed drying enhances fruit sweetness, delivering vibrant notes of blueberry, orange, and pink fruittella.
A Beginner's Guide to Choosing Your Next Coffee Bag
With Nick Francisco

