Raxidi Lobo Estate - Anaerobic Natural

Tasting notes

Character

• Experimental
• Funky
• Bright
• Comforting

We've been excited to collaborate with Raxidi Lobo Estate since their debut with us last year. So, when we first tasted a sample of this anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. lot, we knew it had to be a part of Harvest '26 . To bring it to life, the producers started fermenting some of the season's best cherries. Introducing a specially curated yeast strain to the mix, they let the process go on for 48 hours. Finally, slow drying on raised beds for 21 days locked flavour. Roasted to a medium profile, the result is a cup that carries the sweet nostalgia of drinking mosambi juice in summer. It opens with berries and cherry on the nose, then settles into tart-sweet, bright notes of mosambi, green apple, and plum. The mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. is velvety with a medium body, and the finish is long and tea-like. Our roasters recommend brewing it black, either as a pour over, or using an AeroPress. Recommended RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. Period: 11 Days Note: This coffee pack has limited availability and therefore cannot be included in a subscription plan.