Robusta Extraordinaire - Anaerobic Natural Process

Our first anaerobic coffee is a high-altitude, finely graded, natural (fruit-on) from the Đắk Lắk Province northeast of Buon Me Thuot in the Central Highlands. Coffee is often fermented for a brief period to make it easier to remove the fruit before drying. The anaerobic process involves sealing the beans away from oxygen while this is happening. This accentuates the internal conversion of acids and flavor notes. The result is a very fruity taste profile with hints of cherry, rum raisin, mango and red wine. The acidity is very low and the body (solids, mouthfeel) is very creamy. This is not your average Robusta, nor is it just a finer grade involving high altitude and careful cultivation and sorting. It is all that but also a unique flavor profile that resembles Excelsa and Liberica to some degree, and simply falls into its own unique category of coffee taste profiles. Truly a bucket list coffee that rocks your expectations a bit but leaves you craving more. Anaerobic beans can cost 2-