Anaerobic Fermentation Processed Coffee
After harvest, the coffee cherries are processed in fully sealed and oxygen deprived fermentation tanks for 24 hours. Afterwards, the beans are lightly washed before drying on raised African beds.
This Anaerobic Fermentation process enhances the natural flavors and refines the sweetness, body and acidity in the coffee.
12 oz Bag
Tasting Notes: Red Wine, Red Berry, Cocoa, Caramel
Small Batch Roasted in Swartz Creek, Michigan