We've bought Blue Ayarza for many years now. This special anaerobic natural lot was processed at the cherry mill in Ayarza. In Guatemala, coffee is traditionally processed individually by smallholder farmers, making it difficult to manage and guarantee quality from lot to lot. Our export partner has a team in Ayarza and works with numerous farmers in the region, paying a premium for ripe cherry and processing it centrally to maintain strict standards throughout. This lot is naturally processed with a 120 hour (5 day) cherry fermentation in anaerobic conditions. Our tasting/cupping notes for this second coffee come from our Q Grader, Monika. She'll always find at least 7 or 8 aromas, taste notes etc and then select the three she finds most pronounced to put on our bags. For this coffee she selected Lime, Kiwi and Mango

We've bought Blue Ayarza for many years now. This special anaerobic natural lot was processed at the cherry mill in Ayarza. In Guatemala, coffee is traditionally processed individually by smallholder farmers, making it difficult to manage and guarantee quality from lot to lot. Our export partner has a team in Ayarza and works with numerous farmers in the region, paying a premium for ripe cherry and processing it centrally to maintain strict standards throughout. This lot is naturally processed with a 120 hour (5 day) cherry fermentation in anaerobic conditions. Our tasting/cupping notes for this second coffee come from our Q Grader, Monika. She'll always find at least 7 or 8 aromas, taste notes etc and then select the three she finds most pronounced to put on our bags. For this coffee she selected Lime, Kiwi and Mango