This is our third year of offering the perpetually excellent anaerobic pineapple co-ferment lot by fourth-generation Japanese Brazilian producer Yuki Minami. This lot underwent a two-stage fermentation process. First, whole cherries are fermented inside an oxygen-poor, closed-tank environment for two days. Then afterwards pineapple slurry was added in the second stage of the fermentation. The result is undeniably delish, with red and orange fruit impressions (cherry, mandarin) coated with a comforting softness of creamy nougat. Yuki’s are coffees that continually make you rethink what’s possible with Brazilian coffees.