Manuel Rivasplata Espresso

Este Caturra Amarillo, anaeróbico 120h, se presenta extremadamente dulce y denso, con notas de cacao, uvas y piña.

Produced by Manuel Rivasplata, this espresso offering from Right Side Coffee showcases the potential of the Caturra Amarillo varietal when subjected to intensive post-harvest techniques. The coffee undergoes a 120-hour anaerobic fermentation, a method that often pushes the boundaries of traditional cup profiles by intensifying acidity and body. While washed coffees typically emphasize the inherent characteristics of the bean, experimental processing methods like this one can introduce complex, fermented fruit qualities that challenge standard expectations.

In the cup, this lot presents a distinct profile of cacao, grapes, and pineapple. These notes reflect the unique interplay between the specific varietal and the extended anaerobic environment. For those looking to better understand how these descriptors fit into a broader sensory context, consulting a flavor wheel can be a helpful tool for identifying the nuances of such a vibrant and unconventional espresso.