Nicaraguan Yeast Accelerated Anaerobic

This micro-lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) 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.

During the anaerobic processing, mill managers constantly monitor heat and pH levels. Careful attention ensures strong results. This coffee has very fruit-forward undertones and is an absolute delight to drink anytime.

We have developed a perfect profile for this coffee by using a prolonged development time to allow proper caramelization of the sugars that are increased during the anaerobic fermentation process, followed by a quick push to the first crack phase.

• Tasting Notes: Raspberry, Grape, Caramel, Honey, Vanilla
• Body: Medium
• Acidity: Bright
• Process: Anaerobic Yeast Fermentation
• SCA Cup score: 86.5