SUPA-Natural Ethiopian (anaerobic fermentation)
Outstanding example of experimental processing techniques that are all the rage right now. This started as an amazing coffee and then was processed naturaly, with a few extra steps involved. The cherries are macerated (bruised and cut) exposing the fruit innards to the surface, Then the macerated fruit is put in sealed vats for 48 hours to allow sugars to ferment just enough to add layers of flavor to this coffee. Strawberry jam, Red Wine and gin and cloves, smooth chocolate aftertaste. Experiential Coffee for those who want to taste innovation of already amazing coffee.