The anaerobic natural process ferments the coffee cherry in an oxygen free environment before they go on an African bed for drying. The result is a coffee bean that has a more complex, fruitier and sweeter taste.
Aroma - Pink grapefruit, marzipan, malt
Flavour - Vanilla bean, pineapple, sugar plum
Finish - Sarsaparilla, breakfast juice, coconut sugar
- 9 Flavour
- 9.25 Body
- 9.25 Sweetness
- 9 Aroma
- 9.25 Finish
We rate each bean and blend for specific characteristics from 1-10.
Aroma - How powerful is the aroma?
Flavour - Does the flavour hit immediately, or is it more subtle?
Body - Is it thinner or a fuller texture?
Sweetness - How would you rate it on a scale of slightly bitter to very sweet?
Finish - How long does the flavour linger?
All recipes are designed on commercial equipment. You might find that the recipes can differ on home equipment as it may be designed slightly differently but your brew can still be just as tasty! Have a play with doses and extraction times and yields to find a profile that “Defines your Flavour”.