the coffee bean that grew up without oxygen

by Fred Aiken

the latte i made for myself tastes weird,
and i can’t quite diagnose why,
though maybe it’s because i’ve grown tired of all the anaerobic naturals
coming out, and all i want is a bold, washed coffee,
or at least a pulped natural,
but none of this double fermented crap that’s kept in oxygen-deprived
barrels for 72hrs and told that its mother plant doesn’t love it anymore