Flores Anaerobic Dry Process Turelelo

The coffee cherries that went into this dry process lot underwent a 72 hour anaerobic fermentation, resulting in intense cup flavors of rustic fruits, unique fermented highlights, and brooding roast tone. The grinds smelled of dried prune and date, unrefined sugars, and a woodsy roast element like charred applewood chips. The wet aroma has a complex smokey sweetness, like caramelized sugars, along with cooked fruits, chocolate coconut, and dark hot cocoa mix. The fruits really come through in the cup, plump, and a bit rustic, with fermented accents bringing out an edgy quality. Light roasts are about as complex as it gets, with fruit flavors hinting at hard cider, stewed pear, syrupy canned lychee, and rustic fig bar filling. The level of sweetness has matched intensity, brought out by a profile of coconut syrup. There's also a dusky dark tone that anchors the cup, with roast bittering at every level, even City. It's one reason you might think the roast is darker than it really is. The physical traits can also be a bit deceiving. My roast with just 12% weight loss (roughly City level) had darker-than-average coloring for light roasted coffee, and smooth, even texture. There was even some oil that rose to the surface after 2 days rest, likely due to the weakened cullulose of the bean from anaerobic processing.