Anaerobic Coffee
Musasa Coffee • Blessed by Kings
About This Coffee
Anaerobic fermentation processes coffee cherries in sealed, oxygen-free tanks. Over approximately 100 hours, microbes break down the fruit's mucilage, releasing gases through one-way valves. This develops unique flavors before the cherries are dried using natural methods.
With skillfully staff, Anaerbic feremented coffee enhances a coffee's character, often yielding complex, wine-like profiles with floral notes, vibrant fruitiness, and bright acidity. The final flavor is a product of terroir, coffee varietal, and this precise fermentation control.
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