Process: anaerobic fermentation natural process - 72 hours. Natural Anaerobic Fermentation is a technique where the coffee cherries ferment inside a tank devoid of oxygen. First, the ripe cherries are placed inside a tank equipped with an airlock valve. As the fermentation progresses, CO2 is released and expels oxygen, making the tank anaerobic. This environment allows specific microorganisms to perform enzymatic reactions that increase coffee acidity and flavor. More about Aramosa from Daterra: If you’re not familiar with the name Aramosa, you’re not the only one: this varietal is still in a “pre-cultivar” stage. That means that the genetics are still being tested, and the seeds will only become available for purchase and cultivation once they are fully stabilized. We have been researching these seeds for many years with IAC, the Agronomic Institute of Campinas – today, we have our own exclusive Aramosa selections! The Aramosa is a cross between Coffea Arabica and Coffea Racemosa. This crossbreeding was performed to inherit Racemosa’s low caffeine and drought resistance and Arabica’s flavour. Because the plant produces less caffeine, the beans always taste very sweet with no bitterness.