Lord

WHAT IS A Natural Anaerobic PROCESS?

It belongs to the Natural coffee processes.

The Natural Anaerobic process seals whole coffee cherries inside oxygen-free containers before drying them. By removing oxygen, specific lactic and anaerobic microbes drive a slow, controlled fermentation that deeply penetrates the dense seed. This technique intensifies complex fruit esters, enhances acidity brightness, and creates a highly saturated, exotic, and wonderfully funky profile while keeping the inherent sweetness of the natural mucilage.

IN THIS COFFEE:

Meticulous experimental natural process featuring anaerobic fermentation phases between 40 to 72 hours, enhanced by thermal shocks, controlled oxidation, and re-inoculation with leachate cultures from previous fermentations.

GENERAL INFORMATION:

• NAME: Bourbon Sidra
• MOTHER SPECIES: Arabica
• RIPE CHERRY COLOUR: Red

TYPICAL CUP PROFILE:

Offers a highly sophisticated and complex tasting experience, characterized by a vibrant, wine-like acidity, a silky mouthfeel, and a deep, multi-layered sweetness accented by pristine floral undertones.

GENETIC ORIGIN & HISTORY:

A highly prized, exotic hybrid that emerged as a natural mutation between Bourbon and Typica, though recent genetic research suggests a strong lineage tied to traditional Ethiopian landraces. Initially identified in the Pichincha province of Ecuador, it was subsequently adopted by boutique, specialty-driven farms in Colombia. Thriving at high altitudes, the tree produces elongated, slender seeds structurally similar to Gesha, which develop immense sugar density due to a slow ripening process.