We love this extended fermented anerobic natural from Karana, a processing facility in Batukaang, Bali. It jumps out on the table with cartoonish-like flavors that will have you wondering if psychedelics can alter your taste buds. As wild as it is, there is an artistry involved in the processing of this coffee that leaves you with a cup that is playful, crisp, and a bit boisterous.  
Watermelon, negroni, concord grape, chocolate and blackberry jelly create a cup that’s practically alive. Every time I drink this, I have to take another sip to get a handle on what is going on with this coffee. It’s playfully loud, and the contrast of bubblegum-like fruit flavors paired with deep chocolate is so delicious.  
There is an enormous amount of sweetness in the cup, with caramel toffee notes along with aromatic herbs like sage and rosemary. It’s an eclectic mix of flavors that will wow you. 
On the brew analysis, we found notes like mandarin, milk chocolate, strawberry compote, piña colada, and marshmallows. There are some theories circulating in the building that the more processed coffees, such as anaerobic fermentation, increase the solubility of the coffee. We tend to find that anaerobically processed coffee tastes better with an up-dose and coarser grind.