The Uraga Washing Station in Guji is well known for its fabulous coffee and we are delighted with this incredibly vibrant lot, produced using an experimental anaerobic natural process. Introduced to the region in 2020, the anaerobic process is to ‘ferment’ the coffee in a fully sealed and oxygen deprived fermentation tank Firstly, only the best fully ripe cherries are separated from the rest and are tightly packed and sealed into special stainless-steel tanks. The fermentation process begins, and CO2 builds up. As pressure builds, a one-way valve allows water and CO2 to exit whilst restricting oxygen from re-entry. The resulting pressure forces the juicy mucilage flavours deep inside the coffee beans and is reflected in a colour change that occurs after 4-5 days. Once fermentation is complete, the coffee is dried slowly for 15-18 days on African drying beds in the full sun. This process resulting in an incredible coffee with a plethora of layers and dynamic.