Vinka Sidra Anaerobic Natural Weight:200 g The fermentation process reached a

The fermentation process reached a pH of 4

caramelized hazelnut

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Vinka Sidra Anaerobic Natural Weight:200 g The fermentation process reached a*Roasted on February 18th* Mafer and Carlos continue to hit it out of the park! This time, with a very clean natural process Sidra. The natural anaerobic fermentation was controlled with the care and precision used in the wine world. Maria Fernanda Mafer Tapia and her husband Carlos are microbiologists turned coffee farmers. They have been producing coffee for five years, and this is their second harvest. Alright, before I get geeky, let me just say