Peru Anaerobic

This coffee gets a little weird (in the best way). It goes through a process called anaerobic double fermentation, which basically means we let science + microbes do their thing to pull out bigger, bolder, more playful flavors.

So… what’s actually happening here?

Freshly picked coffee cherries are sealed up in low-oxygen bags for about 72 hours. No air = the good microbes take over and start building sweetness and depth. Then the coffee is depulped and fermented again for another 48 hours because one fermentation just wasn’t enough.

After that, the beans are slowly dried on raised beds for up to 20 days to lock everything in.

The result? A cup that’s layered, juicy, and just a little unexpected. Fun without being funky. Experimental, but still super drinkable. If you like coffees that feel different but not scary, this one’s for you.