Guava Banana is back for Round 3! We've brought this coffee in from Shady & Elias Bayter for the third season in a row, because their funky natural anaerobic process on their Caturra crop is always banging!
The perfectly ripe cherries are harvested and undergo a 48-60 hour anaerobic fermentation to slowly break down sugars. The cherries are then dried on raised beds in the sun until they reach 30% moisture. From there, the cherries are moved into a mechanical dryer at a consistent 45°C until they reach 16-18% moisture.
