Catalyst #2 // Anaerobic Natural Typica
By purchasing this lot, you secure the entire world supply of this specific flavor profile. No other roaster will have access to this inventory. You are the sole proprietor of this harvest.
Sensory Profile
Primary Notes: white grape, tangerine, strawberry, milk chocolate, caramel, dried fruit, subtle acidity, full body, complex finish
Acidity: smooth and subtle
Body: syrupy
The Cup Experience: This coffee drinks like a classic natural, with dried fruit and gentle wine-like tones, but its sealed fermentation lifts the profile into something cleaner, lighter, and more vibrant. A touch of French oak softens the natural’s sharper edges, transforming the winey intensity into smooth, sweet grape and strawberry notes.
The Science
This lot was part of one of our earliest trials and was done in a 5-gallon sealed container with airlock to maintain a fully controlled fermentation. The coffee was submerged in water with an addition of the yeast blended thoroughly. French oak chips were added in layers and were present for the entire duration of fermentation.
The Lab Report
Process: Natural
Inoculation: Tango Yeast / French Oak
Fermentation Style: Sealed / Anaerobic
Drying Method: Mechanical Dehydrator
