We’re back with Sakami Gloria Anaerobic Natural, the second of three lots from Gloria’s farm this season. Following the Natural, this release gives us another chance to explore how different processing methods can completely change the flavour and character of coffee from the same producer.
For this lot, the cherries undergo anaerobic fermentation, where they’re placed in a sealed, oxygen-free environment before being dried naturally. This allows the fermentation to develop in a much more controlled way, helping create the intense tropical fruit and sweetness you’ll find in the cup.
It’s another example of the innovation happening at Sakami Farm, where the team continues to invest in better infrastructure, higher wages and rigorous quality control, even as Kenyan producers face increasing challenges around production and security.
What’s the deal?
For this lot, the cherries undergo anaerobic fermentation, where they’re placed in a sealed, oxygen-free environment before being dried naturally. This allows the fermentation to develop in a much more controlled way, helping create the intense tropical fruit and sweetness you’ll find in the cup.
It’s another example of the innovation happening at Sakami Farm, where the team continues to invest in better infrastructure, higher wages and rigorous quality control, even as Kenyan producers face increasing challenges around production and security.
What’s the deal?
- Process: Anaerobic Natural
- Varietals: SL28, Ruiru 11 & Batian
- Altitude: 1,800m
- Tasting notes: Pineapple & lychee
What’s the buzz?
- From Gloria, co-founder and owner of Sakami Farm, and one of our longest-standing Direct Trade partners.
- The second release in our three-part Gloria series.
- A very rare anaerobic naturally processed Kenyan coffee.
- Rainforest Alliance Certified, with continued investment in people, infrastructure and the local community.
- Juicy, vibrant and intensely fruit-forward, with tropical sweetness.
Best brewed on:
- AeroPress
- Filter
- V60
- Cafetière
This one’s a showstopper, no doubt. Online now, and in cafés very soon.
