This coffee was processed by anaerobic fermentation. Firstly, only the ripest cherries are picked to continue into the processing. Then they are sealed in Grain Pro bags and the oxygen is flushed out. The rest of the oxygen left between the cherries is consumed by the microorganisms, creating a perfect anaerobic environment. The fermentation takes around 18-24 hours. After the fermentation stage, cherries are placed on the raised African beds to be dried for 3 weeks.