Nicaragua La Bastilla Anaerobic Yeast Fermention

If you have never tried a coffee that is processed using a anaerobic yeast fermentation you are in for a treat. The fragrance of the freshly ground coffee will give your olfactory nerve an instant preview of the sensory euphoria that you're about to embark on. The fruity and floral armona will fill the room while you're brewing with your preferred brew method. Pour a cup and take a sip and bask in this bright medium bodied coffee's natural sweetness sending your taste buds on a truly exhilarating ride.  This coffee is processed using a an anaerobic yeast fermentation. You're likely asking yourself "what in the world is that"?  First, like all coffee, the farmers pick the coffee cherries when they are ripe. The farm then selects specific lots and varieties of the ripe red coffee cherries and place them in custom steel tanks along with specialized yeasts made by Lallemand for fermentation. During this process, fermentation occurs in the absence of oxygen, creating a distinctive aroma and