Ninga - Anaerobic Honey - 2024

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Sweet
  25

This anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. honey processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. lot is made up of small harvests from producers who live on or around Ninga Hill and deliver their cherry to the eponymously titled Ninga Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. for processing. In the cup, we find an abundance of dried stone fruits, an orange-like acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and a creamy bodyBodyThe 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. that invokes the sweetness of raw honey, buttery shortbread, and subtle baking spices.