Pablo & Eva Del Cid - Microlot

Crafted the wild way

Natural Anaerobic: an experimental method most coffee never sees. In the natural process the whole cherry dries slowly in the sun, the bean staying inside the fruit and soaking up its sweetness. The oldest and riskiest method, done well, it gives the classic heavy berry, jam and wine notes. Only about 10% of the coffees we track are made this way.