Josh’s notes:
Opening this bag was a treat. A vibrant pink guava note mixed with juicy pale orange apricots. Beautiful roast on these beans too; nice and smooth skins with even color on the seeds. On grind, smells of pink guava and the scent of honeydew fill the air. On wet, very complex aroma rises up, with the juice of apricot, sliced and warm, green honeydew, and melting chocolate ice cream in the sun. Amazing florality and ripe fruits. Exceptionally clean in the brew. Water-like mouthfeel. A flavor of apricot coats the tongue while honeydew and guava make their way retro nasally. As it cools, the guava gets stronger and more present, fighting for center stage. This coffee rewards a big gulp, even when hot!
Please note, the roaster strongly recommends allowing this coffee to rest for additional time. We were able to pull these notes on coffee rested only 2 weeks, but we also feel additional resting (30ish extra days at room temperature) will take these beans to even greater heights. They just have that quality.
Apollon’s Gold’s notes:
“As a roastery dedicated to clean, terroir-driven profiles, we rarely feature process-heavy coffees like Anaerobic Naturals in our standard lineup. However, as part of our 9th Anniversary celebration, we made a special exception and crafted this unique lot.
While originally produced exclusively for our anniversary gift campaign, we are making a limited amount available strictly for our wholesale partners.
What makes this lot exceptional is its clarity. Despite the anaerobic processing, it does not mask the origin; instead, it beautifully preserves the vibrant, crisp terroir of the Shakiso region, perfectly expressing the distinct characteristics of the 71110 and 74112 varieties. Expect notes of juicy apricot and exotic guava, finishing with a beautifully perfumed honeydew aftertaste.”
Roast:
Roasted light and spectacularly by our friends at Apollon’s Gold in Tokyo, Japan, rested for 14 days, then vacuum packed and frozen. I recommend letting this coffee rest an additional 30(ish) days at room temperature after you receive it.
Josh’s notes:
Opening this bag was a treat. A vibrant pink guava note mixed with juicy pale orange apricots. Beautiful roast on these beans too; nice and smooth skins with even color on the seeds. On grind, smells of pink guava and the scent of honeydew fill the air. On wet, very complex aroma rises up, with the juice of apricot, sliced and warm, green honeydew, and melting chocolate ice cream in the sun. Amazing florality and ripe fruits. Exceptionally clean in the brew. Water-like mouthfeel. A flavor of apricot coats the tongue while honeydew and guava make their way retro nasally. As it cools, the guava gets stronger and more present, fighting for center stage. This coffee rewards a big gulp, even when hot!
Please note, the roaster strongly recommends allowing this coffee to rest for additional time. We were able to pull these notes on coffee rested only 2 weeks, but we also feel additional resting (30ish extra days at room temperature) will take these beans to even greater heights. They just have that quality.
Apollon’s Gold’s notes:
“As a roastery dedicated to clean, terroir-driven profiles, we rarely feature process-heavy coffees like Anaerobic Naturals in our standard lineup. However, as part of our 9th Anniversary celebration, we made a special exception and crafted this unique lot.
While originally produced exclusively for our anniversary gift campaign, we are making a limited amount available strictly for our wholesale partners.
What makes this lot exceptional is its clarity. Despite the anaerobic processing, it does not mask the origin; instead, it beautifully preserves the vibrant, crisp terroir of the Shakiso region, perfectly expressing the distinct characteristics of the 71110 and 74112 varieties. Expect notes of juicy apricot and exotic guava, finishing with a beautifully perfumed honeydew aftertaste.”
Roast:
Roasted light and spectacularly by our friends at Apollon’s Gold in Tokyo, Japan, rested for 14 days, then vacuum packed and frozen. I recommend letting this coffee rest an additional 30(ish) days at room temperature after you receive it.
