Another banger from producer Rodrigo Sanchez! There's tons of stonefruits, tropical acidity, a super floral honey, and the entire experience has a tea like finish. We find this coffee to remind us of a fruit tea with jasmine green tea on low sweetness from your favorite boba shop. Let this one cool for the coffee to really open up! You will find the levels of fermentation to be loud but well controlled. 

For best results we recommend you rest this coffee for at least 3+ weeks.

From Black and White:

After being handpicked at peak ripeness, coffee cherries are floated and hand-sorted for quality before being pulped. Prior to any coffee fermentation, Rodrigo combines a mixture of 10 different yeasts with dehydrated aromatic herbs (like chamomile, mint, and rosemary) and molasses, and he seals the mixture for 190 hours of fermentation. Coffee cherries are then added to the fermentation mixture, and the two mingle together for an additional 150 hours. Finally, the coffee is washed clean and spread out on parabolic beds, being raked regularly to ensure even drying.