Typica Honey Anaerobic is one of the most limited coffees we've ever produced. Created during one of our earliest fermentation experiments, this Typica lot was processed in a sealed anaerobic environment with Tango yeast and French oak before being honey processed and sun-dried on our Kona farm. The result is a coffee with remarkable clarity, balance, and complexity—an expression that exists only once.
Each cherry was hand-picked at peak ripeness, carefully monitored throughout fermentation, and roasted in small batches at the farm to preserve every layer of its character. This is a coffee made for those who appreciate craftsmanship, experimentation, and the pursuit of exceptional flavor.
Tasting notes: tangerine, white grape, vanilla, subtle baking spice, with a medium body, structured acidity, and a clean, crisp finish.
Best brewed: pour-over, Chemex, or AeroPress to highlight its vibrant acidity and layered sweetness.
