This micro-lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation.
Ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks and the yeast helped to excite the chemical reactions in the process. During the anaerobic processing, mill managers constantly monitor heat and pH levels. Careful attention ensures strong results.
Tasting notes: Cherry, apple, pastry.