Anaerobic Fermentation

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Tasting Notes: Peanuts, Raisins
Process: Anaerobic Fermentation
Roast level:
250 gms
250 gms
500 gms
500 gms

Roaster Thoughts

How does oxygen affect flavour? This question set The Caffeine Baar off on a journey to yield new flavours made by a highly controlled process. A select harvest of ripe cherries were processed in fully sealed, oxygen-deprived fermentation tanks. Careful tweaks led to a result that was full of flavour in every sip. 

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The Caffeine Baar

About the roaster

The Caffeine Baar is one of India's newest, most experimentative specialty coffee brands, offering a holistic 'seed to cup' experience to coffee connoisseurs. At Caffeine Baar, they are in love with #TheChemistryOfCoffee which, as they see it, is about the alchemy and magic that occurs from growing and harvesting to roasting, grinding, and brewing – and how any variance in each step can influence the final flavour. Their ethically sourced, shade-grown, Arabica beans are single-origin, exclusively from the biodiverse Baarbara Estate, nestled in Chikmagalur, at the foothills of the Baba Budangiri range, the birthplace of coffee in India. Roasted and ground to master barista specifications, each cup made with The Caffeine Baar beans ensures that you truly experience #TheChemistryOfCoffee.