AN ANAEROBIC NATURAL KENYA FROM MARA ESTATE! Mara Estate focuses on the Batian cultivar developed by the Coffee Research Institute of Kenya. It combines Scott Labs' cup quality with Catimor’s disease resistance. This lot is an anaerobic natural, which allows sweetness and fruit-forward characteristics to shine. Harvest begins with selecting the ripest cherries, which are then placed in sealed tanks to ferment anaerobically for 96 hours. The oxygen-limited environment shifts microbial activity toward yeast-dominant pathways, contributing to the coffee's sweet, fruity notes. The cherries are then removed, rinsed, and placed on raised beds to dry slowly in the shade. The result is a sweet and fruity coffee with notes of strawberry, guava, honeydew, and sweet cream.