Alma Pineda Anaerobic is one of four coffees Alma produced in partnership with Metric to explore the effects of post-harvest processing on flavor experience. Each coffee is the same harvest of the same varietal from the same farm, then processed one of four ways. In this Anaerobic lot, we enjoy rich citrus, tangy depth, and layered sweetness. The varietal for this special project is one common in Honduras – parainema. Originally planted for it's high yield at harvest, it stepped into its own as a sought after specialty variety when it won the 2017 Honduras Cup of Excellence. On Alma's farm in El Cedral, the large parainema cherries ripen slowly until they are hand picked. For this portion of the lot, the cherry underwent anaerobic processing. In anaerobic processing, ripe coffee cherries are fermented after harvest in an environment completely deprived of oxygen. This combination of lack of oxygen and fermentation create distinct acids and sugars inside the cherry lending to its unique flavor expression. After anaerobic fermentation, the fermented fruit is washed from the seed and the seeds are dried in the sun. The result of anaerobic processing is complex coffee that adds new layers to what the varietal and terroir can share. In Alma Pineda Anaerobic, we taste blood orange, tamarind, and Manuka honey.