This is one of the most exciting coffees we sourced this year. Being anaerobically fermented through the carbonic maceration process, this Indonesian displays notes that we've never seen before. When the cherries are harvested they're hand sorted so that only the ripest and sugar dense cherries make it into the lot. The remaining cherries are then placed in stainless steel tanks pumped full of carbon dioxide, and left to ferment in an anaerobic environment for 16 days. The cherries are then de-pulped (no water used), removing the out skin layer and left to dry on rasied beds for a further 18 days. Expect cranberry, wild cherry, violet, fruit bubblegum, and a silky texture in the cup.