Fermentation Lab - Coconut - 200g

A three-layer journey in the cup: bright, tart lemon opens the sip, smooth creamy coconut fills the middle, and a silky white-chocolate finish closes it. The body is rich and the sweetness is high, while the citric acidity keeps the balance so the cup never turns heavy.

A Colombian lot of the Caturra variety, grown at 1800 meters and naturally processed with an anaerobic fermentation — that fermentation is what builds the coconut layer. It cupped 89 points, and Fermentation Lab roasts it light for filter. Brew it in a V60: 15g to 250ml at 92–94°C on a medium grind, so all three layers show up.