Bourbon Pointu Leroy anaerobic process
This anaerobic process is fermenting the beans within their fruit-skin in a grain pro bag without air. It was developed by Colombian farmers to create exotic micro-lots that enhance fruit flavours in the cup. In my own development of this process the fruit stays in the bag for 72 hours, then is pulped and dried. During the 72 hours the beans assimilate fruit characters, even the red colour of the cherry-skin.
Tasting notes: Delicate mouth feel, lemongrass, cinnamon, quince jam, roasted hazelnuts
Weight: 130 grams