Shyira Anaerobic 48hr - Single Serve

Anaerobic Bourbon from the Shyira station, with wild florals and jammy fruit notes.

The Shyira Anaerobic 48hr, sourced by La Cabra, represents a distinct expression of the Bourbon varietal. Grown in the Shyira region, this lot undergoes a 48-hour anaerobic fermentation process. While traditional washed coffees often highlight the inherent acidity of the bean, processing methods like anaerobic fermentation can significantly alter the final cup profile, often resulting in intensified sweetness and complex, unconventional aromatics.

In this specific instance, the roaster identifies notes of wild florals and jammy fruit. When evaluating such profiles, it is helpful to reference the flavor wheel to categorize these nuanced sensory experiences. Anaerobic-processed coffees frequently challenge standard expectations of a region’s terroir, pushing the boundaries of what is typically associated with Bourbon. By extending the fermentation period in an oxygen-deprived environment, producers can unlock unique chemical precursors that manifest as the bold, fruit-forward characteristics found in this single-serve offering.