- ### About Liza anaerobic natural - final roast | Rwanda Final roast completed on the 28th of July - Liza washing station is owned by Jean Paul. He is a second-generation coffee farmer and we've been buying direct since 2018. This is a special preparation, limited edition micro-lot produced using a technique known as anaerobic fermentation: 1) Harvest only very ripe cherry with careful sorting using flotation to remove defects and to wash the cherry. 2) Place cherry into sacks and seal so that no air can get into the sacks for 48 hours. 3) Dry the coffee cherry on raised tables. This technique helps to enhance flavours and to create some additional acidity. In this case it's created a natural processed microlot with elevated cup score and stunning tasting notes that include pineapple, strawberry and honey. - ### Coffee Info **Tasting Notes:** Cherry | Orange | Honey **Processing Method:** Anaerobic Natural **Varietal:** Red Bourbon **Importer:** Horsham Coffee Roaster / IAC

- ### About Liza anaerobic natural - final roast | Rwanda Final roast completed on the 28th of July - Liza washing station is owned by Jean Paul. He is a second-generation coffee farmer and we've been buying direct since 2018. This is a special preparation, limited edition micro-lot produced using a technique known as anaerobic fermentation: 1) Harvest only very ripe cherry with careful sorting using flotation to remove defects and to wash the cherry. 2) Place cherry into sacks and seal so that no air can get into the sacks for 48 hours. 3) Dry the coffee cherry on raised tables. This technique helps to enhance flavours and to create some additional acidity. In this case it's created a natural processed microlot with elevated cup score and stunning tasting notes that include pineapple, strawberry and honey. - ### Coffee Info **Tasting Notes:** Cherry | Orange | Honey **Processing Method:** Anaerobic Natural **Varietal:** Red Bourbon **Importer:** Horsham Coffee Roaster / IAC