This coffee is our attempt at unconventional processing : Anaerobic Fermentation. If not carefully done, this kind of process can be a disaster resulting in coffee that has over-fermented flavor, something you can relate to decayed fruits. But if it’s done correctly, it can be a magic: adding complexity to the fruitiness and enhancing sweetness and body.
Rightfully named “Fruit Bomb”, this coffee has been processed using a proven Anaerobic Fermentation process over 48 hours that adds complexity to the natural fruitiness of Stanmore Estate coffee and enhances its sweetness. It’s delightfully sweet with figs and floral aromatic notes. It has a crazy flavor profile combining Blackberry, Apricot, Raisins and Toffee with a very sweet aftertaste .It’s wild, but then anaerobic processing tends to produce wild and delicious coffee. Try it yourself.