Maru Coffee
Los Angeles, CA, USA
Single variety Starting with a classic typica variety, the coffee is selectively hand picked when the cherries have developed 22 to 24 degrees brix (sugar content). Cherries are soaked in water for 5 hours to hydrate and separate floaters before fermenting in an anaerobic environment for 8 hours. The coffee is then depulped, leaving about 40% to 45% of the mucilage intact on the parchment. This mucilage covered coffee is allowed to ferment for another 6 or more hours without water. Finally, the coffee is washed with water and set out to dry on raised beds and constantly agitated for 18 to 20 days with a target humidity of 10.5%. Notes: Tropical notes of passionfruit, a juicy peach body, and green apple acidity. 10oz Our coffee bags are 100% biodegradable. Please remove the tin tie and label before disposal. Roasted in Los Angeles, CA
Tamarind
Lemongrass
Grape
Type
Single Origin
Origin
Colombia
Roast
Light
Species
Arabica
Varieties
Typica
Process
Anaerobic Washed Fermentation
Altitude
0m