Tanzania Ngorongoro Anaerobic cherry fermentation
Tanzania Ngorongoro Anaerobic cherry fermentation
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Flavor Notes: orange zest, red grape, cola, sage
Please note that this is NOT a peaberry. Tanzania Peaberry is one of our more popular coffee's, but this one is not a peaberry.
This coffee was processed using a short fermentation period in an oxygen free environment, before depulping and drying the beans. This process creates some unique flavors compared to the traditional process of washing.
The Raw Facts
The Raw Facts
- Origin: Tanzania
- Region: Karatu District, Arusha Region
- Farm: Gaia Farm
- Variety: Kent
- Altitude: 1650-1800 masl
- Process: Anaerobic cherry fermentation, depulped and dried on raised beds
- Harvest/Shipping: June - December
Uncropping the Details
Uncropping the Details
Anaerobic cherry fermentation, primarily used for coffee cherries, involves fermenting ripe coffee fruit in sealed, oxygen-free tanks, creating intense, wine-like, and complex fruity flavors (berries, tropical fruits) due to unique acid production (like lactic acid) as yeast and bacteria work without oxygen. This method enhances sweetness and depth, often requiring controlled fermentation times (hours to days) and specialized equipment, leading to unique sensory profiles distinct from traditional aerobic methods.
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