Wouldn't you love a good clean funk in your coffee?! Elevated sweetness is certainly remarkable with this anaerobic process though the real focus here is the soothing and refreshing acidity of grape candy! This great balance of tart acidity and sweetness is carried out by the velvety texture even after the cup is finished.
At the Benti Nenka mill, the collected ripest cherries are sorted and rinsed. These are then put into barrels without oxygen for 4-5 days with its pH level monitored. Cherries are then taken onto raised African beds to dry 20-30 days depending on weather conditions.