Sweet Bloom
Fermentation Project - Wild
from September 14, 2026
(19 days after roast)
18.0g
→
40.8g
(1:2.3)
in 21.2s
18.0
| Country | Guatemala |
| Region | Antigua Valley |
| Farm | Finca San Miguel Urias |
| Farmer | Hector and Lilian Leal |
| Variety | ~85% Caturra, ~15% H1 and some Bourbon |
| Processing | Wild Fermentation. Fermented for 48 hours with local wild microbes. This is the traditional method most coffees experience, where the mucilage is removed by the local microbe population. |
| Size | 4oz |
| Cost | $12.50 |