Zambia Anaerobic Natural

This Zambian lot is an anaerobic natural. 

Anaerobic fermentation is a borrowed processing method from the wine industry, in which the whole grapes are fermented for a few days without direct contact of oxygen before mashing into grape juice for fermentation. In the coffee industry, cherries are enclosed in a tank, and the tank is tightly sealed to prevent the entry of oxygen.

With the high initial water activity and sugars in the fruit pulp, yeast fermentation leads to the production of metabolites that initiate the production of unique aroma compounds during roasting.