Colombia - La Reserva Anaerobic Natural
If you're feeling adventurous and you like new experiences, then stop what you're doing and order this coffee while it lasts.
We experienced clarity of flavor and a fairly syrupy body brewing this as a pour over. It's boozy, winey, and super fruity.
During processing, some coffees are stored in open tanks while the naturally occurring yeasts feed on the sugars of the fruit, creating byproducts of lactic and acetic acids, and raising the level of perceivable fruitiness. While the biological happenings of fermentation are anaerobic in themselves and this process occurs within the present yeast cells, the term 'anaerobic' is describing the restriction of oxygen in the surrounding environment for x amount of time and with x technique varying amongst producers.
Aside from this step, the coffees are still processed either natural, washed, or honey. We are obsessed with this particular Anaerobic Natural coffee!