This Yellow Bourbon coffee is first fermented using Mossto or cherry pulp juice for 40 hours. This is followed by wet milling, leaving 5% of the mucilage. It is then anaerobically fermented again for 18 hours followed by drying on African beds for 16 days. This coffee is funky, fruity, juicy and delicious.

We think tropicals, sweet cherries, & Zinfandel

350g

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