Hey, heads up! espy is on a brief summer break, so any orders placed between July 25 and August 7 will be fulfilled on August 8.
Baho’s smallest washing station, Muzo exports only 300 bags of green coffee each year. Coffees from Muzo are incredibly special, often uniquely sweet and fruit-forward. This coffee was briefly fermented in sealed tanks to jump start fermentation in a low oxygen environment. Often labeled anaerobic or carbonic maceration, this process is also common in wine and cider making. The goal is to promote the growth of bacteria and yeast strains that lead to zippy, complex flavors.
All of Baho’s natural processed coffee cherries are dried very slowly, with continuous hand-sorting of defects and monitoring of temperature and climate. So much labor went into producing this beautiful coffee at every step. It’s a great reminder that anything worth doing takes work!
This coffee benefits from a longer aging period. We recommend opening the vac-sealed bags at least a few days before brewing if possible!
For more tips and brewing recipes, head to our Dial-in page!
Subscriptions are billed on the 1st of the month, but we roast and ship on the first Tuesday. Each order is packaged in vacuum-sealed boxes and is shipped via USPS or deposited in our Ann Arbor lock-box.
Questions about this or anything else? Please feel free to get in touch! We truly love chatting with y'all, and would be happy to talk through subscription options!
Baho’s smallest washing station, Muzo exports only 300 bags of green coffee each year. Coffees from Muzo are incredibly special, often uniquely sweet and fruit-forward. This coffee was briefly fermented in sealed tanks to jump start fermentation in a low oxygen environment. Often labeled anaerobic or carbonic maceration, this process is also common in wine and cider making. The goal is to promote the growth of bacteria and yeast strains that lead to zippy, complex flavors.
All of Baho’s natural processed coffee cherries are dried very slowly, with continuous hand-sorting of defects and monitoring of temperature and climate. So much labor went into producing this beautiful coffee at every step. It’s a great reminder that anything worth doing takes work!
