12oz / 340g
We Taste: Brown Sugar, Berry Cinnamon
The anaerobic process is done by taking green coffee and placing it with it’s mucilage in a fermentation tank and sealing it off without oxygen. It takes care and skill to be able to manage this fermentation process to yield results consistently like Luis Eduardo does year after year. This lot uses heat during the anaerobic fermentation which speeds up the activity and adds some fruit notes to the already stellar anaerobic coffee we love.