Anaerobic robusta refers to robusta coffee that has been fermented and left out to dry prior to roasting. As a result, the coffee acquires unique levels of sweetness and fruitiness. The coffee cherries are hand-picked (from trees grown on basaltic soil) when fully ripened and then twice cleaned by farmers. After 8 days of fermentation in airtight containers (without oxygen), the coffee cherries are taken out and sun dried over a period of 25 additional days. After this period of time, the cherries are processed to become green coffee beans ready for roasting.
Sunlight and wind combined with time allow the coffee beans to concentrate amino acids and sugars from the exterior of the beans into the core that will eventually be roasted.