Ecuador Sidra Anaerobic Washed Experimental Microlot

This coffee variety is Sidra from Ecuador, processed anaerobically, and has a medium light roast. It features flavors of berry, lychee, purple flowers, and caramel. The beans require two to four weeks of degassing post-roasting for optimal flavor development and should be consumed within three months of roasting.

• The description claims that the coffee requires two to four weeks of degassing post-roasting.