Notes from the curator

Anaerobic (oxygen-free) fermentation is a new method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. In this case it could also be called Carbonic Maceration, as it is processed with whole, ripe, red coffee cherries, as opposed to pulped seeds. The end result is an incredible expression of the processing. enhanced sweetness, fruit and berry flavors, subtle cinnamon notes, and a clean fresh wine quality. The Beaujolais Nouveau of coffee processing.