This is Brazil-grown coffee fermented for a full 48 hours with anaerobic fermentation, sealed in a tank with the oxygen pushed out. With no oxygen, a different set of microbes takes over and builds intense, fruit-forward flavor a normal washed coffee never develops. Then we infuse it with 300mg of broad-spectrum CBD per 12oz bag.
What is anaerobic fermentation?
Most coffee ferments out in the open with oxygen around. Anaerobic fermentation seals the coffee in an oxygen-free tank, so lactic-acid bacteria and certain yeasts take the lead and create deep, fruity, almost wine-like compounds that soak into the bean. A 48-hour ferment is long and deliberate, which is why this cup tastes so distinct.
How it tastes different from regular coffee
A standard cup leans nutty, chocolatey, or roasty. This one drinks more like fruit and wine. You get raspberry and white wine, with a light body and almost no bitterness. It is closer to a glass of something than a regular morning coffee, which is the whole point of anaerobic fermentation.
Tasting notes
Raspberry and white wine. Light body, low acidity, clean finish.
The CBD
Broad-spectrum CBD from USDA organic, USA-grown hemp, winterized with CO2 extraction. 300mg per 12oz bag, no detectable THC, third-party lab tested.
Brew notes
Pick whole bean or ground at checkout. Pour-over and drip both show off the fruit. Keep it light; this coffee is built to taste bright, not roasty.
Learn more about exotic coffee
New to experimental coffee? Read our guide to coffee processing methods and our field guide to exotic coffee varietals, then see where the category is heading in our 2026 exotic coffee trends guide.
