Roast Level: Light Medium
Process: Extended Anaerobic Natural Fermentation
Elevation: 1300 - 1600 MASL
Region: Kasama
Process: Natural
Tasting Notes: Clementine, Lavender Berry Honey, & Chocolate Covered Roasted Almond
Description: What is anaerobic fermentation? Typically, the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing. This style of fermentation may extend the traditional timeframe of 12-36 hours by hours, or even days in some cases. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and will likely substantially alter the end flavor profile. This process is extended in this particular coffee. The flavor tends to be highly expressive and uncommon. This Zambia Kasama definitely fits this criteria. On the front end, you pick up on a citrusy note of clementine, grape juice, and baked fig. It opens up to a note of lavender and berry infused honey, alongside a light medium body and a creamy mouthfeel. It finishes smooth, with a note of chocolate covered roasted almonds, with a lingering floral note.