Rafael Vinhal, Anaerobic Natural

How we know

Each field is what the roaster published — shown with the verbatim source text.

• Process: Anaerobic Natural

  “These naturally processed cherries are anaerobically fermented for up to 158 hours and then immediately flushed with water to stop the fermentation in a process called ‘thermal shock’.”

• Altitude: 980 masl

  “980 MASL”