Paper Plane Coffee Co
Montclair, NJ, USA
This anaerobic lot comes to us from Santa Barbara located over 2000 meters above sea level in Algeciras, Colombia. John Samboni has owned this 32 hectare specialty coffee farm for 5 years. John loves experimenting with different types of processing methods. He recently took a specialty coffee course on fermentation which has enabled him to produce anaerobic lots like this one. To produce, they put the ripe cherry and water in tanks for five days. Then they’ll drain the water and spread on raised beds and patios for 20 to 30 days. This unique process develops a complex, rich profile with notes of berry and stone fruit.
Currant
Stone Fruit
Bittersweet Chocolate
Type
Single Origin
Origin
Algeciras, Huila, Colombia
Roast
Medium-Light
Species
Arabica
Varieties
Geisha/Gesha
Process
Anaerobic Natural Fermentation
Altitude
1900-2050m