Izuba Anaerobic Twist

About this coffee

Blackberry • Vermouth • Tepache F/C02 Izuba was developed with one goal: to capture the cherry’s natural intensity and give its flavors time to unfold. After 72 hours of fermentation, the mosto is carefully preserved and carried through three controlled drying stages over 25–35 days, with periods of rest allowing the coffee’s sweetness and complexity to deepen. Crafted from only exceptional cherries, this meticulous process results in an intensely concentrated cup with remarkable sweetness, layered with notes of Blackberry, Vermouth, and Tepache. Download Coffee Info Sheet Tips for brewing at home - click here.

Coffee details reported by Merit Coffee.