This coffee is sibling to the Ndiani Washed Peaberry, also available through Albatross. There are a few key differences: the inclusion of the SL34 cultivar; a low-oxygen, two day fermentation period; and a natural, month-long drying phase on raised beds. I bought this bean to explore the differences that processing can make to the final product using similar source material. And the finished product is quite different. Ndiani Anaerobic Natural carries a rich, chocolatey character and unmistakable creaminess with it from the initial low-oxygen fermentation. It's a classic "anaerobic" taste, but more gentle and dialed way down. Jammy strawberry and plums make up the fruit character. There is some tart berry acidity and hibiscus aroma. Overall, I've developed the Anaerobic Natural more than its washed cousin. It's rounder, richer, and more ripe. I wanted to lean into the processing methods and offer a smooth, accessible counterpoint to the Kenya Peaberry. The same substrate is still there—citrus, floral peach, & a nuanced savory background—but on top are layers of desserty ripeness and stone fruit.

This coffee was also collected and processed at the Ndiani Factory in Nyeri, Kenya, by the Rumukia Farmer's Collective Society.

Recommended rest time: 3-5 days from roast date.