About the process:

Natural anaerobic coffee beans are processed using a fermentation method that takes place in a low-oxygen environment, intensifying the coffee’s flavor complexity. After harvesting, the whole cherries are placed in sealed fermentation tanks without oxygen. The lack of oxygen forces the natural yeasts and bacteria to metabolize the sugars in the fruit more slowly, enhancing fruity and wine-like notes. After fermentation, the cherries are dried with the fruit still intact, absorbing more of the sugars and flavors. This process produces a vibrant cup with intense sweetness, bright acidity, as well as complex fruity and floral notes.