Proper natural processing is very challenging given the extreme level of humidity in the region; it takes an astounding amount of effort and skill to ensure consistency and quality through strict quality controls. The end result, however, is an incredibly expressive, juicy, floral yet clean profile.
In this labor intensive, special anaerobic process, cherries are fermented in a low-oxygen environment in sealed drums for 7 days. Afterward, the cherries are dried on raised beds for 15 days and are stirred once every hour. Finally, cherries are patio dried for an additional 10 days.
This coffee is absolutely bursting with tropical fruit flavors—sipping this coffee is almost like taking a trip to Indonesia itself! The anaerobic process truly lends a uniquely complex profile unlike any other.