Long time member of the LaREB collective, Ciro collaborated with our friend Herbert (LaREB co-founder) to take his processing to the next level.
 
They implemented what they are calling "layered" fermentation which is different layers of coffee cherries fermenting at different times over the course of several days, then pulped and dried as one batch.
 
The end cup is a bright, fruity, and complex profile. We were fortunate eough to be able to purchase Ciro's full lot and is in our Old National blend.