Colours = aromas · Petals = Anaerobic fermentation · Rings = 1050 m · Veins = Yellow Bourbon
Brazil · 1050 m · Anaerobic fermentation
Crafted the wild way
Anaerobic fermentation — an experimental method most coffee never sees. In anaerobic fermentation the cherries ferment sealed off from oxygen, often under pressure, with time and temperature steered like a winemaker's. A modern, deliberate technique that can push a coffee toward intense, layered, almost spirituous aromas. Only about 11% of the coffees we track are made this way.
its journey — from the mountain to the cup