Norvil Pérez Espresso

Esta variedad Bourbon con fermentación anaeróbica 72h destaca por su perfil jugoso, con notas a uva, rosa y agua de coco.

Produced by Norvil Pérez, this espresso offering from Right Side Coffee showcases the potential of the Bourbon varietal when subjected to precise post-harvest techniques. The coffee undergoes an anaeróbica process, a method that involves fermenting cherries in a sealed, oxygen-free environment to influence the final cup profile. While traditional washed coffees often highlight clean acidity, processing methods like this anaerobic approach can significantly alter the development of sugars and acids within the bean. In this specific lot, the roaster identifies distinct notes of grape, rose, and coconut water. When evaluating such complex profiles, tasters often refer to the flavor wheel to categorize these nuanced floral and fruit-forward characteristics. By focusing on the intersection of specific varietal traits and controlled fermentation, this coffee provides a compelling look at how modern processing can elevate the inherent qualities of the Bourbon plant.