Lazo 84 Hour Anaerobic

The Lazo beans undergo an 84-hour anaerobic fermentation process that deepens their natural flavours and creates a distinctive cup. You'll find stone fruit notes dancing across the palate, with subtle floral undertones and a creamy mouthfeel that makes this roast particularly approachable. The aroma carries hints of fermented fruit and dark chocolate. This coffee responds well to pour-over brewing, where the clarity of flavour really comes through—aim for water around 92–94°C to avoid over-extraction.