84 Hours Anoxic Naturals

Coffee cherries are hand picked at their peak ripeness to ensure high quality beans. The outer skin is removed using a depulping machine, leaving beans covered in mucilage. Unlike traditional methods, fermentation occurs in oxygen free tanks. The beans ferment in these sealed tanks for about 84 hours, which influences their flavor and aroma. After fermentation, the mucilage remains as the beans are dried on raised beds or patios under controlled conditions for even drying. Located in Chikmagalur, Sai Ashirwad estate is renowned for growing various coffees, including Arabica SLN 795,CxR and Robusta Old Peridenia. The farm has organic certification, showcasing its commitment to sustainable practices. Beyond coffee, it is a haven for wildlife like Indian Gaur and Malabar Giant squirrels. The estate features its own processing unit and drying yards to ensure careful handling of beans. Additionally, water harvesting ponds reflect their focus on environmental stewardship.

Dried Fig | Red Cherry | Nutmeg

Robusta

Aeropress | V60 | French Press | Drip Machine

Light Plus

84hrs Anoxic Naturals