Banko Chelchele Anaerobic Natural 74112, 74110

About This Coffee

Coffee cherries are hand-picked, sorted, and sent to an anaerobic processing facility, where they undergo cold anaerobic fermentation for 7–10 days at 15–18°C in a pressurized, oxygen-free environment to enhance flavor. After fermentation, the beans dry slowly for 15–20 days on shaded African beds, reaching 11% moisture through careful monitoring. Once dried, they are transported to a warehouse for final sorting and quality control before export.