VANGUARD
ZAMBIA // LACTIC ACID + YEAST FERMENTATION
Variety: Castillo
Elevation: 1300 MASL
Harvest: 2021/22
Process: Yeast Cultures & Lactic Acid Fermentation
Notes: melon, lime, ripe pear
Another great coffee coming at ya! This Zambia is from the Kateshi Estate. It has undergone an experimental process of fermentation with special yeast cultures and lactic acid.