Colombia - Double Anaerobic Tabi

With the weather (hopefully) starting to warm up here in Texas, we thought this experimental coffee would be a good way to kick-off spring! Notes of bold tropical fruit and acidity along with a pleasant caramel-like sweetness are sure to keep you on your toes with every sip. We attribute its fun and wild flavor profile to the two separate 48 hour anaerobic fermentation periods the beans underwent in grain pro bags before they were dried with the cherry still intact on raised beds like a natural. Fun fact - this particular varietal was actually developed in Colombia by the “Federación Nacional de Cafeteros.” and is a cross between the Timor hybrid, Bourbon, and Typica.