Zambia - Natural Anaerobic Processed

One whiff of the coffee from the grinder and the role anaerobic processing plays is pretty clear. Intense fragrance with rustic sweetness and fruits, sticky dried prune and date, with winey fermented notes mixed in. It's a really "big" coffee in terms of overall intensity, and body. Molasses, brown sugar, and fermented pomegranate, along with fruity notes grace the cup.  Bittersweet dark cocoa, with the slight flavor of the ferment make for an interesting finish. Just getting Zambian coffee is a rarity for us, and the fact that it's a wilder anaerobic process method adds a whole other level of interest!  Vienna Roast.