Anaerobic describes fermentation.
In coffee processing, anaerobic refers to fermentation in an environment with restricted oxygen. The specific method, duration and subsequent drying are lot details to confirm with your supplier. Anaerobic processing alone is not a cup score or a guarantee of a particular flavour.
Each lot has its own tasting profile.
East Haraz 90: honey, dark chocolate, berry and orange. West Haraz 88: vanilla, nuts, grape juice and white chocolate.
“Natural” can describe different things.
A natural tasting note is different from the natural drying process. This Haraz offer is described as anaerobically processed; ask for the lot’s full processing details rather than inferring the drying method from its tasting notes.
Next: choosing raw or roasted