Parisi Coffee's Nicaragua Anaerobic has a syrupy body, and long-lasting, sweet-tart finish.
48 hr Anaerobic Fermentation
This amalgamation of varietals is finished using an anaerobic process. The coffee cherries are picked and placed into a vessel from which the oxygen is removed. This causes the cherries to ferment in a micro-oxygen environment, resulting in new, expressive flavors.
With notes of concord grape, mixed berry compote, hibiscus, vanilla, and bitter orange this is one of the four Los Pinos Estate coffees offered by Parisi Coffee.