La Huella Catuai Natural Anaerobic [sangria & toffee with nuts and raisins]

Like a sangria made with red wine, red apples, and berries, with a floral essence of rose and a mix of toffee with nuts and raisins, this coffee tastes like a creative dish made by a top chef. We invite you to enjoy the latest lot created by a culinary artist who receives 3 stars every year at the world's most prestigious gourmet awards.

FLAVOR NOTES Sweetness Acidity Bitterness	red apples, and berries, with a floral essence ★★★☆☆ ★★★☆☆ ★★☆☆☆
COUNTRY RIGION VARIETY ATITUDE PROCESS FARM CROP	Panama Canas Verdes (Shade Grown)  Caturai 1,550 - 1,600m Aerobic and Anaerobic (total 21.5days) La Huella 2024 crop

The second traditional Panamanian lot is from the La Huella Estate, which is a favorite of food artists. We have prepared the latest lot from Mr. Pedro Moss, the creator of the N97 Geisha Lot, which was voted No. 1 in the past by Oubaitouri.

Pedro Moss is so highly regarded around the world that he has won the Great Taste Award, the gourmet award also known as the “Oscar Award” of food, with the highest rating of three stars every year since 2019. It is characterized by its unique world view because it is not just a coffee producer, but is aware of coffee from the perspective of gourmets and foodies.

The farm is characterized by the beautiful artistry of the fermentation process and the natural connection with the terroir that creates harmony. For this lot, we were asked to create the best traditional coffee with a double process of anaerobic and aerobic fermentation for the competition. The cherries were fermented for 24 hours with a lid on the tank to promote the fermentation of the cherries with the help of natural bacteria. Including the aerobic fermentation, it took a total of 21.5 days to complete this work of art.

We are also very pleased to be able to offer you La Huella coffees, which are difficult to obtain.