Anaerobic Fermentation

Anaerobic Fermentation / Wet Hulled
This is originated from Indonesia, a way how the local Mandlehing tribe processes coffee. The beans start out like the honey process where they are pulped, they are then fermented anaerobically without water and left to dry in the sun for a shorter period of time. The parchment beans are then hulled when moisture content is high and then dried again in the sun for another short period. The resulting beans are normally higher in moisture content.

Result: Earthy, cedar, mossy flavors, spices

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Anaerobic Fermentation, Single Origin

#17 Sumatra, Mandlehing
$88 – $319 — or subscribe and save 15% Select options This product has multiple variants. The options may be chosen on the product page
Anaerobic Fermentation, Single Origin

#22 Indonesia, Sulawesi
$88 – $319 — or subscribe and save 15% Select options This product has multiple variants. The options may be chosen on the product page
Anaerobic Fermentation, The Curious Collection

#807 Guji 2022 Wine Barrel Fermented Microlot
$148 – $548 Select options This product has multiple variants. The options may be chosen on the product page
Anaerobic Fermentation, Single Origin

#35 Yeast Fermentation Ethiopia
$88 – $319 Select options This product has multiple variants. The options may be chosen on the product page

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