This month we’re bringing you an experimental preparation. Anaerobic Honey is when the coffee cherry is partially depulped and then fermented without the presence of oxygen. Getting this right is a tricky feat and usually involves a lot of waste before you get it right. Whenever it’s good, it’s usually very good and results in a sweet cup with some fermented flavour, but not overpoweringly so. The Peralta family from Dipilito have grown coffee since the early 20th century, but their move into specialty is relatively recent and since 2008 that has been their focus. We’re glad to be bringing you this microlot and are, this month, partnering it with Juan Saldariagga’s pink bourbon from his El Encanto farm in Antioquia, Colombia.