I’m extremely excited to share this coffee with you from the Sidama region in Ethiopia.
This coffee was fermented in sealed fermentation tanks which were placed in concrete water baths to maintain constant, low temps to slow the fermentation for 7 days. The tanks are regulated by valves to ensure no oxygen can enter throughout the fermentation process, which is what we call “anaerobic”.
This coffee presents itself with a sweet, milk chocolate aroma. As it brews you can smell so many fruits, and in the final cup you’ll find tropical flavors. Malic and acetic acidities give clarity to the heavy and syrupy mouthfeel. It reminds me of a comforting red wine, not too bitey. There’s a distinct pineapple quality and a soft, ripe banana sweetness as well.
About The Coffee
Region; Geta River, Hayissa Olocho Village, Karamo
Processing; Anaerobic Natural
Cultivar; 774110, 74158
MASL; 1900-2300
I’m extremely excited to share this coffee with you from the Sidama region in Ethiopia.
This coffee was fermented in sealed fermentation tanks which were placed in concrete water baths to maintain constant, low temps to slow the fermentation for 7 days. The tanks are regulated by valves to ensure no oxygen can enter throughout the fermentation process, which is what we call “anaerobic”.
This coffee presents itself with a sweet, milk chocolate aroma. As it brews you can smell so many fruits, and in the final cup you’ll find tropical flavors. Malic and acetic acidities give clarity to the heavy and syrupy mouthfeel. It reminds me of a comforting red wine, not too bitey. There’s a distinct pineapple quality and a soft, ripe banana sweetness as well.
About The Coffee
Region; Geta River, Hayissa Olocho Village, Karamo
Processing; Anaerobic Natural
Cultivar; 774110, 74158
MASL; 1900-2300
