This coffee was processed using Sheba’s Anaerobic fermentation method. The cherries are placed onto raised beds to be partially dried. Next, the cherries are placed into ecotact bags and left to ferment. Once fermented, they are returned to the beds; regularly turned daily, making sure they are dried evenly.

For this lot, think orange marmalade and milk chocolate, with phosphoric acids helping to sustain the cup’s delicate sweetness.