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Robusta Extraordinaire - Anaerobic Natural Process
Our first anaerobic coffee is a high-altitude, finely graded, natural (fruit-on) from the Đắk Lắk Province northeast of Buon Me Thuot in the Central Highlands.
Coffee is often fermented for a brief period to make it easier to remove the fruit before drying. The anaerobic process involves sealing the beans away from oxygen while this is happening. This accentuates the internal conversion of acids and flavor notes. The result is a very fruity taste profile with hints of cherry, rum raisin, mango and red wine. The acidity is very low and the body (solids, mouthfeel) is very creamy.
This is not your average Robusta, nor is it just a finer grade involving high altitude and careful cultivation and sorting. It is all that but also a unique flavor profile that resembles Excelsa and Liberica to some degree, and simply falls into its own unique category of coffee taste profiles. Truly a bucket list coffee that rocks your expectations a bit but leaves you craving more.
Anaerobic beans cost 2-3 times as much, generally, so we have not featured them in the past. But in our last import we did bring in two sacks of these beans because they are just so special and different we wanted to make them available to our customers. And we know that people don't like to gamble... so instead of offering this origin in 8 ounce or 1 lb sizes at high prices we are making them accessible to try in 4-ounce bags for only $6!
We experimented with 4 different roast levels and times and decided that these beans are best in a Full City Roast at 450°, where we can capture all of the nuances of lighter roast notes just before the roast goes to "Second Crack".
Try the only anaerobic fine Robusta sold at retail in the United Sates from us, now! Limited supply. 4 oz bags, choose drip grind or whole bean.
Customer Reviews
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Unexpected, in a good way
I've only had two cups of this so far, in a French press, and it bent my coffee brain. It almost smells like a fruity tea, and my wife commented that it tastes like a coffee-tea hybrid. There are definitely fruity notes, and a very light ferment-y flavor. Extremely smooth though, no bite or acidity at all.
It's really worth a try, because it is so complex and unique.Posted by Chris from NC on Sep 22nd 2024
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Featured Region
The Araku Valley of India
India's coffee tradition goes back 400 years or more, when a variety called Kent was first established in the Southern Hills. Arabicas predominated until the blight of 1870, when growers needed to hybridize to resistant varieties. The resultant strains had genes from Liberica and other unique, resistant species. Learn more and browse India's Araku Valley coffees here.