El Salvador Anaerobic Natural

This is for a 4 ounce bag of coffee.

This El Salvador coffee was processed using a new process in the coffee industry. It's called anaerobic process because the coffee is put in containers with no oxygen as it it dried. 

They can track the progress of the fermentation by the temperature of the outside of the barrel. If there is a significant increase in the temperature inside the barrel it means that an aerobic fermentation is happening. If it is left for too long, vinegar, extreme ferment, and different types of unpleasant acidic flavors can develop in the cup.? Somewhere around four full days is usually about right. When done well, the process brings out additional fruit and sweetness. 

This coffee was produced by isolating one varietal (Pacamara), first drying it under the sun and then perfecting the anaerobic process. The resulting coffee has sweet notes of wild cherry, lime, vanilla, a little chocolate -- it is a very special coffee!

El Salvador Anaerobic Natural Process: Cherry, Lime, Vanilla, Sweet, Mineral