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Colombia - La Reserva Anaerobic


If you're feeling adventurous and you like new experiences and insane flavors then stop what you're doing and order this coffee while it lasts. We are on our last few reserves of this Second State Coffee exclusive and we have loved sharing it with you in bags and on bar. 

We experienced so much clarity of flavor and yet still 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. Coffee cherries are left fully intact during the fermentation before being washed clean and hulled before grading and export. This style of preparation tends to yield concentrated fruit flavors and funkier aromatics with juicy acidity and silkier mouthfeel.

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