Light roast, anaerobic honey process. This coffee is nothing short of a wild ride - and it's starts with processing. The coffee cherries are first fermented in sealed bags, deprived of all oxygen (anaerobic) for 72 hours. The coffee is then pulped, with a thin layer of fruit left behind on the seed (i.e. the coffee beans). This is left to dry for about a week, leaving behind a sticky, fermented coating on the coffee beans as it dries to the finished product. In the end, the wild, fruity, and fermented flavors are carried over to the final cup - a truly unique experience!
 
12oz - 340g
Note: This coffee is whole-bean. We feel this is the best option to preserve freshness, flavor, and aroma. If you need your coffee ground, please choose a grind level option and we'll be happy to grind it accordingly.