IVAN DOS SANTOS ANAEROBIC

The first anaerobic lot we have featured from our partners Ivan and Rose dos Santos. In the cup, it is like sweet fig jam and velvety nougat: an espresso full of character.

Produced by Ivan and Rose dos Santos, this anaerobic lot represents a meticulous approach to post-harvest handling. Anaerobic fermentation, a technique where cherries are processed in an oxygen-free environment, often results in distinct flavor profiles that deviate from traditional washed or natural methods. For those interested in how these specific techniques influence the final cup, our processing methods explainer provides a deeper look into the science behind the craft.

Roasted by The Barn, this coffee highlights the potential of the dos Santos family’s harvest, showcasing notes of sweet fig jam and velvety nougat. When evaluating such complex profiles, it can be helpful to reference the flavor wheel to better identify and articulate the nuances present in your brew. While anaerobic coffees are frequently celebrated for their intense sweetness and unique mouthfeel, each lot remains a singular expression of its specific origin and the producer's dedicated methodology.