Highly complex and full of character, this coffee is a showcase of the sky-high flavour potential of one of the world’s most celebrated origins. While this is technically a washed coffee, a 96-hour anaerobic (oxygen-free) fermentation beforehand has produced an element of depth and texture you’d often associate with naturally-processed lots. Add in a perceptible complexity in the cup and it’s obvious the slow, controlled breakdown of sugars during fermentation has left its mark. This is coffee full of tropical fruits, sticky textures and a balanced finish.