An exclusive coffee which is made by a unique process of fermentation, a carbonic and anaerobic fermentation using C02 to improve its quality (intra-cellular) and acidity of coffee.
After 96h of 13°c anaerobic fermentation, coffee aromas are developped. Round and aromatic, discover this exceptional coffee.
There are rare coffees; and then there are unique coffees. Some, such as our Yellow Caturra or Pink Bourbon are the products of a whim of mother nature. Others, come from patient trials and experimentation. Anaerobic Chakra is one of them. During our last visit to Chakra d’Dago, in Peru, we discussed the famous carbonic wine fermentations used by Jules Chauvet and Marcel Lapierre in the Beaujolais region. This led us to wanting to experiment the same principle on a small lot of a few dozens of kilograms of coffee...
All coffees are fermented and those fermentation processes get better and more numerous every year.
Together with Cesar and Hector from Chakra d’Daho, L’Arbre à Café devised an fermentation method using carbon dioxide in order to promote intracellular fermentation under a saturated atmosphere. In this way, and by controlling the temperature, the coffee ferments slowly but surely, revealing yellow fruit aromas.
“Rare” “Exceptional” “Unbelievable” : superlatives abound for this unique coffee, which will make history. Anaerobic Chakra is a true delicacy, crisp and suave.
You can see the video here
Typica, Caturra, Bourbon
Chemex, Beans, Espresso , Italian v60, Filter, Espro Press, Aeropress
Chakra do Dago
All day long
Round and full, Aromatic
Passion fruit, Mango, Almond
L'Arbre à Café