Special Anaerobic Flight

A flight featuring two exceptional anaerobic process coffees.

The Anaerobic Natural Process Finca Campo Hermoso from Colombia is an outstanding showcase of high-quality florals, while the Anaerobic Honey Process Blue Iris from Yunnan highlights the vibrant pink fruit sweetness.

How can you resist these outstanding coffees, each shining in both hot filter and cold brew?

Anaerobic Natural Processed

Fina Campo Hermoso | Santurio Project | Edwin Norena | Colombia:
Filter - Lemon Myrtle, Eucalyptus, Orange Blossom, Cardamom

Cherries are harvested at a Brix level of 23-24 and then soaked in water for two hours. They undergo anaerobic fermentation in tanks for 16 hours before being sun-dried on African beds for 22-24 days until reaching a humidity level of 10.5%.

After drying, the coffee stabilises for 8-10 days in a warehouse using Fique bags, followed by another 8-10 days in GrainPro bags for final stabilisation. Once ready, the coffee is cupped, sorted into lots, and vacuum-packed in preparation for export.

Anaerobic Honey Processed

Blue Iris | Project One Light | Yunnan | China:
Filter - Blueberry, Lychee, Peach Oolong Tea

The farmers select ripe coffee cherries grown at high altitudes (1,300–1,500m) in Mangshi, Dehong. The cherries are fermented in closed containers where temperature and humidity are controlled. Afterward, the beans are dried under the sun for two weeks. This process gives the coffee a unique taste with floral aromas, blueberry-like acidity, honey sweetness, and a refreshing lychee flavour.