Black Sheep Double Anaerobic Fermentation Natural

**Introducing Black Sheep Coffee: A Bold Outlier** Embrace the spirit of the unconventional with Black Sheep Coffee—an extraordinary brew that defies norms and invites you to explore new horizons in flavor. Just like the term “Black Sheep” suggests an audacious and non-conformist member of the family, this coffee stands out with its unique processing methods and daring taste profile. China’s coffee history dates back to the late 19th century when a French missionary introduced it to the region. However, it wasn’t until 1988 that China truly began to realize its coffee potential, with the Yunnan province emerging as the heart of its production—accounting for an impressive 98% of the country’s output. Renowned for its spirit of experimentation, Yunnan grows the Catimor hybrid, a hearty cross of robusta Timor and arabica Caturra varieties. What truly sets Black Sheep Coffee apart is its remarkable double-anaerobic fermentation process. This innovative approach enhances its bold flavors, imparting rich fruit, boozy, and chocolate notes, offering a cup that is both wild and captivating. Whereas the current anaerobic fermentation standards include 72-, 96- or 110-hour initial fermentation, the Black Sheep undergoes a three-phase process featuring a 30-day anaerobic fermentation, an initial drying period to 35% moisture, an additional 20-day fermentation, before it is natural process finished. While it may not cater to every palate, those who seek adventure in their coffee will find a thrilling experience that challenges the ordinary. Join us in savoring the excitement of Black Sheep Coffee—where daring flavors and experimental techniques collide for a truly unforgettable cup. Buck the trends and embrace the adventure!