| Origin | Africa and Central America |
| Growing Altitude | 1,200-2,200 masl |
| Variety | Arabica |
| Process | Anaerobic |
| Aroma | Smooth, tropical fruit |
| Flavour | Spiced forest fruits, apricot, mango, dark chocolate |
| Body | Medium |
| Acidity | Light and fruity and clean |
*To fully enjoy the blend, we recommend brewing it as a filter/pour over/dripper/cafetiere
The Anaerobic process
One of the emergent processes gaining rapid popularity due to the incredible and unique flavours it can produce involves anaerobic fermentation, a new process that delivers amazing taste.
The rise of “anaerobic” fermentation in coffee is consistent and impressive. When coffee farmers use this word, they usually mean they’ve created a sealed environment. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. This style of fermentation may extend the traditional timeframe of 12-36 hours by hours or even days in some cases. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and will likely substantially alter the end flavour profile. Recent anaerobic coffees I’ve tasted have had incredibly precise and immediately identifiable flavour notes like gingerbread, cinnamon, liquorice, bubble gum, or poached pear. The flavour tends to be singular, highly expressive and uncommon.
We have a soft spot for forest coffees. They are more environmentally-friendly as they require less or no pesticides at all; also, the forests create a better habitat for the fauna and protect the soil as well.
Bearing in mind they grow at high altitudes, and in the shade, it takes longer for the cherries to develop, which also helps them develop more complex flavours and aromas.
In this blend we have added our beloved Zege, which is Rainforest Alliance Certified. Part of their mission is to train farmers sustainable practices that protect the forests, soil, waterways and native forests.
We encourage you to try this amazing blend. It's one of the situations where we consume a forest coffee and we help preserving that forest, while the coffee comes packed with flavour and nutrients to make our coffee-drinking experience that much better.
