The Creation 2.0 – Anaerobic Natural

This micro-lot is produced by Luel Abera, a fermentation specialist born and raised within the same wild forest where the coffee grows. The coffee is grown at 2050-2280 meters altitude under a biodiverse canopy that filters light and maintains stable temperature. Only fully ripe cherries are selected for oxygen-free fermentation in temperature-controlled cold rooms. After fermentation, the cherries dry gently under the forest's filtered sunlight. The coffee is an anaerobic natural processed coffee with rich fruit depth and brightness characteristic of wild-grown coffee. Flavor notes include Concord grape, plum, violet, blueberry, pear, and jasmine.