How does oxygen affect flavour? This question set The Caffeine Baar off on a journey to yield new flavours made by a highly controlled process. A select harvest of ripe cherries were processed in fully sealed, oxygen-deprived fermentation tanks. Careful tweaks led to a result that was full of flavour in every sip.
Anaerobic Fermentation is a new experiment, part of our Elements 2021 Collection.
Origin – Baarbara, Chikmagalur, Karnataka
Altitude – 4500 ft – 5000 ft
Varietal – SLN 795
Roasted for – Filter and Espresso
Recommended Brewing Equipment – French Press, Drip Coffee ( V60, Chemex, Moccamaster etc. )
Taste Notes – Raisins, Peanuts