Anaerobic

The complex processing method - including a 6-day anaerobic fermentation, 3-week sun exposure, and washing - adds remarkable depth to the flavor profile, though it does impact the price. However, I would prefer omitting the citrus peels to maintain the coffee’s pure, unadulterated taste.

Lesson learned - don’t fall for the “tastes like sauerkraut” gimmick. Most of the coffee ended up as waste, as it was barely drinkable.

First anaerobic-processed coffee I’ve tasted. While the unique flavors impressed me initially, I now prefer traditional processing methods.