Borbon Wonder, Anaerobic Natural

Tasting notes: plum, raspberry jam, ice wine, cacao

After years working as a coffee picker, Alexander Vargas and his wife purchased La Piragüa and began building a specialty coffee farm - and a legacy for their children.

This microlot reflects that care: ripe cherries are meticulously selected, fermented anaerobically for 60 hours, sun-dried for up to 20 days, then rested in darkness for 30, developing a lush, deeply fruited cup with a wine-like finish.

Roasted in Kitchener, ON by Roux Bakehouse.