This coffee is one of  latest experiments with anaerobic fermentation.

Usually, coffee cherry is processed within hours of picking to avoid excessive aerobic fermentation that can render the coffee sour or too “funky.” In Don Orlando’s anaerobic process, he locks the cherry in a water filled drum, monitors the PH and temperature to ensure slow anaerobic fermentation that metabolizes the fruit sugars without leaving a vinegar taste, heightening the flavor qualities of the coffee while producing a rich body.