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The anaerobic naturally processed bean images are representative examples of the method and may not match this specific lot exactly
Finca Los Angeles: History and Context
Let’s together dive into the details of this coffee’s history and story behind the El Salvador Finca Los Angeles Pacamara Anaerobic Natural microlot coffee
Note: Photos of Anaerobic Natural Processed Coffee are representative of the processing methodology and may not be specific to this Yellow Catuai
Burundi’s coffee industry
Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Size:12oz. The anaerobic naturally processed beanCountry Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March July A defining factor in this coffees flavor is how its processed. Anaerobic Washed Cima Yeast Process: The anaerobic washed with Cima yeast method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Heres how it works at Butegana:
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