RWANDAN ANOXIC ANAEROBIC NATURAL
An exceptionally uniform, clean, anaerobic (anoxic or without oxygen) 48 hour fermented natural. This coffee has a lovely big body, interesting lychee fruity acidity, very sweet with amazing ripe peach flavors and a long rounded finish.
Tasting Notes of caramelized pecans, lychee, ripe peach.
Some more processing details if you would like to geek out:
When fresh cherries are delivered to the washing station, they first go through our strict quality control stages of hand picking and floating to eliminate the bag/defected cherries. Once only the top cherries are separated, they are then placed in a clean airtight tank. This tank is then covered with clean sheeting and cool water is then poured onto the top of the sheeting to create a water pillow effect. This will create an anoxic environment for the coffees. The water also helps in controlling the temperature during the fermentation. This lots was fermented for 48 Hrs in total. Once fermentation is complete the coffee is rinsed with the water on top of the sheeting and drained. It is then taken to the raised African drying beds where the usual drying procedure is followed as standard for sun dried Naturals. The total drying time for this lots was 38 days.