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Roast date: 11.03.2026 Sensory profile: mango, melon, cocoa
Price: 115.00
Friedhats - Rwanda Shyira - 250g
The "Anoxic Pillow Method" is a type of processing that is becoming increasingly common, and while the name sounds complicated and technical, it isn't.
As processing becomes more complex and increasingly relies on brewing and advanced fermentation, the cost and availability of materials can be difficult for every farmer. This is where the Anoxic Pillow Method comes in, reducing controlled fermentation to its most basic elements—it requires only a container large enough to hold the cherry, a thin plastic sheet large enough to cover the cherry, and water. That's it!
When the coffee is covered with plastic, a seal is created, creating an anaerobic (oxygen-free) environment in which fermentation can occur, while the water allows for heat exchange to regulate the fermentation temperature. Once fermentation is complete, the water is drained, the coffee is rinsed, and transferred to raised beds to dry for another 4-5 weeks.
Sensory profile: mango, melon, cocoa
