烏干達 卡馬梅拉 - 有機咖啡

The 120-hour anaerobic fermentation gives this coffee a wild, almost wine-like complexity. The red grape and lemon notes are distinct without being tart, and the mango finish lingers perfectly.

The red grape and lemon notes hit you right away, but the mango finish is what keeps me coming back for another cup. This is one of the most interesting coffees I've brewed in a while, and the 120-hour anaerobic fermentation really delivers a unique, clean flavor.

The 120-hour anaerobic fermentation really comes through—there’s this bright red grape and lemon pop up front, then a mango sweetness that lingers. Brewed it as a pour-over and it’s easily the most complex cup I’ve had this month.