Does anaerobic slow drying coffee taste good? what do you mean by anaerobic slow drying?

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ELIDA CATUAI natural anaerobic slow drying

For several years, we proposed coffee roaster super-especial Elida Coffee: washing, Honey and Nature and this year, after years of experiments, this 2019 we mastered the NATURAL-ASD (anaerobic slow drying) process with great success so that national and international juries spent a lot of time commenting on this unique and much: enough Elida CATUAI Natural ASD.

Soil:

Coffee is produced in a unique climate, soil and location. The reasons are as follows: the farm is located at high altitude (in one of the highest countries in Panama), in the northern Caribbean (35 km) and in the Pacific (55 km), it is grown in rich young volcanic soil, the temperature is very low, there is a lot of fog during the mature season, which greatly slows ripening and therefore slowly develops in all its exotic various attributes, CATUAI in this case. Coffee trees are surrounded by primitive rainforests, where there are a large number of beneficial microorganisms: yeast, bacteria and so on.

It's very cold (drinking coffee) at night trees are allowed to spend 4 1 stroke 2 6? Annual production (more than an average of 2-4 years) and a monthly expansion of maturity time are reflected in the rich flavor of bean's development. All these unique growth conditions are shown in an outstanding cup.

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