Colombia El Vergel "Magnum Sidra" ESPRESSO

this is a caturra and bourbon blend from el vergel in tolima, colombia, processed using anaerobic fermentation before roasting by passport specialty coffee as an espresso-intended roast. anaerobic processing involves sealing the coffee in oxygen-deprived tanks during fermentation, which amplifies fruit-forward and fermented characteristics. in the cup expect tropical fruit and winey depth alongside jasmine and broader floral notes. roasted for espresso, it pulls best as a straight shot or short milk drink where those fruit and floral qualities stay prominent. dial in with a slightly longer pre-infusion to manage the density typical of anaerobically processed beans.