This coffee receives it’s unique flavor from it’s anaerobic processing. The coffee cherries are fermented in sealed tanks in the absence of oxygen or water, which means the cherries do not take on other elements from the environment. The coffee can be very sweet with a lovely citrus and berry flavors, (between honey and natural processes) not very acidic or intense, but is balanced and smooth. The beans go through the honey process and are then put in plastic barrels where all water and oxygen is removed. The barrels are sealed and the beans are left to ferment (no yeast is added) for around 36 hours. The plastic barrels expand to a level where the growers can tell that the process is complete. Once removed, the coffee is pulped and taken to dry on raised beds. The beans are then turned more frequently to dry to desired level.