TASTING NOTES: Papaya, tropical citurs, smooth tea-like body with a balanced acidity

ROAST: Light
REGION: Mbozi
VARIETAL: Castillo
PROCESSING METHOD: Honey (Papaya co-fermented)

The papaya co-ferment is a unique coffee that has undergone a co-fermentation process, where papayas are combined with the coffee cherries during fermentation. This process enhances the flavor profile by allowing the natural sugars and acids from the fruit to interact with the coffee, resulting in distinct fruity and floral notes..

This type of coffee showcases how innovative processing methods can bring out new, exciting flavors in coffee, blending the best of both fruit and coffee characteristics for a refreshing and dynamic cup.