Fouad Qassem Oudah

This coffee was processed using Sheba’s Anaerobic fermentation method. The cherries are placed onto raised beds to be partially dried. Next, the cherries are placed into ecotact bags and left to ferment. Once fermented, they are returned to the beds; regularly turned daily, making sure they are dried evenly.

The anaerobic has given this coffee complex acidity, a round, smooth body, and plenty of citrus notes.