Finca Lord Baltimore
Besides having a great name, this coffee truly sparkles. Diego Garcia's farm consists of 8 hectares, a majority of which are planted with Ethiopian Landrace varietals. This lot was anaerobically fermented for 48 hours with naturally occuring microorganisms, then left to ferment with microorganisms from a banana and orange soursop cultivated in a lab on the farm. This amount of experimentation results in a sparkling and complex coffee.