Chapulin Is In The Air (Anaerobic)

The farmer, Israel Degafa, used a proprietary anaerobic fermentation he calls “alcoholic”. During this
fermentation period, the coffee cherries are checked frequently to ensure fermentation is progressing
according to Israel’s strict protocols. Finally, the cherries are finished drying on raised beds in the sun in the
natural or dry processing tradition.

The result is a fruit bomb with lovely, crisp acidity and a dry, winey finish. It’s got a silky, smooth body, good
balance and makes for a surprisingly clean cup despite the intense fermentation