Guji Boku Lot #281 Anaerobic Natural
قوجي بوكو #281
Harvest was done by hand and sorted to include only the red cherries, which were then packed tightly inside large plastic barrels where an airlock system prevented any oxygen from entering. After 144 hours in barrels, the coffee was removed and laid out on 120 raised beds with the cherry still intact, where it was dried slowly over the course of 2-3 weeks. This controlled fermentation process, if done correctly, can raise the overall quality of the coffee.