Brazil Villa Boa

It's like you were walking and then bam - a mulberry tree. And then everything is like in a fog, you just remember how the hands in spots reached for the branches with red apples, and then - oh, and the legs themselves led to the melons. Coffee after 100 hours of anaerobic fermentation.

What happened: The coffee was fermented anaerobically (without oxygen) for over 100 hours and dried for about 15 days at Fazenda Vila Boa. By the way, this farm is super eco-friendly and certified as carbon neutral. This means that the farm absorbs more carbon (through plant life) than it emits (through harvesting and processing).