Thunguri Anaerobic

This small lot of SL28 and SL34 was grown at high elevations (1600–1800m), then processed at the Thunguri Washing Station with a 72-hour anaerobic fermentation. Sealed, slow, and intentional. That extra time in the tank doesn’t just sound cool, it does something. It unlocks wild, vivid layers of flavor you just can’t get from a standard process.

Cupping notes?
Think red apple brightness, blackberry richness, lime zing, and a body that feels like caramel and graham cracker wrapped in a juicy, floral swirl. There's even a hint of cinnamon riding through the finish.