Encore 2001 Aerobic

Tasting notes: molasses, caramel, vanilla
Roast: light
Process: natural - aerobic fermentation
Origin: Fazenda Paraíso, Minas Gerais - Brazil
Variety: Catucaí

Aerobic fermentation, unlike anaerobic fermentation, takes place in the presence of abundant oxygen. During this process, coffee beans are typically left outdoors to ferment, allowing oxygen to support the activity of microorganisms like yeasts and bacteria. These microorganisms are essential to the fermentation process, contributing to the development of more vibrant flavors and a distinctively bright acidity.