Anaerobic Natural

First, the coffee cherries undergo "anaerobic fermentation" by being placed in a sealed carbon dioxide-filled tank to ferment in an oxygen-free environment. The low-temperature environment slows down the decomposition of pectin sugars and the drop in pH levels, ⏳extending the fermentation time to develop a more balanced flavor profile and enhanced sweetness.

Prolonged fermentation also increases the mellowness of the coffee beans, preventing the development of astringency or acetic acid. 🍷The anaerobic fermentation process infuses the coffee beans with winey and floral notes, which are then combined with the traditional "natural process," where the beans are sun-dried to achieve a brighter and cleaner flavor.

💫Silver Mona 10th Anniversary Special #PanamaMamaCataCoffee uses exactly this processing method, allowing coffee lovers to personally experience the unique flavor of anaerobic natural processed beans!

Country: Panama
Region: Boquete
Estate: Mama Cata
Variety: Geisha
Process: Anaerobic Natural
Roast Level: Medium Roast
Tasting Notes: Citrus, Berries, Grapes, Hazelnut Syrup, Lemongrass

Now available on our online store︱https://hiangkiecoffee.com/products/silver-mona-10th-mama-cata-100g

#Silvermona #Silvermonacoffee #coffee #SilverMonaCoffee #SilverMona10thAnniversary #10thanniversary
#Coffee #CoffeeBeans #MamaCata #GeishaCoffee #AnaerobicNatural #AnaerobicNatural