One of the more unique coffees you'll ever taste. Anaerobic fermentation is a processing technique where coffee cherries are fermented in a sealed, oxygen-free (anaerobic) tank. This controlled environment creates a unique fermentation process that typically yields fruity, wine-like, and intensely flavorful coffees with a creamy body, often producing lactic acid. We found lighter roasts produced too high of an acidic taste. A darker roasts tones down the acidity and produces intense boozy flavors that reminded us of a dark, high alcohol stout. Even if you're not a coffee pro, the aroma on this one is unmistakable and something you can easily identify by smell alone!
Limited availability, not available for subscriptions.
REGION: Ximeng, Yunnan
ALTITUDE: 1,400 - 1,600m
PROCESSING: Natural Processed, Double Anaerobic Fermentation
CUP: Bold and Complex
TASTING NOTES: Chocolate stout, Boozy
