This rare and exotic coffee will not disappoint the coffee aficionado looking to excite their taste buds!
Beautiful brewed as an espresso,, however will not disappoint when brewed in a filter style. Richard loves it served as a long black.
Tasting: Complex, dark chocolate, honey, winey & blackberry. Floral and fruity notes
Process: Anaerobic Natural
Altitude: 2000 - 2200 MASL
Region: SNNP (Southern Nation Nationality People), Gedyo region
Ethiopia is famous for being the birthplace of coffee and is fast becoming specialty coffee's poster child for its wide variety of amazing flavours. Farmers are producing premium quality specialty lots that are completely traceable, adding value not only for farmers and roasters but, most importantly, consumers.
Most producers in Ethiopia are smallholders, the majority of whom cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and processed using manual systems.
More and more growers and washing stations in Ethiopia are realising the potential of new and unique processing methods to highlight their amazing coffees. One of the new processing methods is anaerobic fermentation.
Anaerobic (without oxygen) fermentation occurs in sealed containers. The seal means the microbes fuelling fermentation quickly consume the available oxygen in the container. When all the oxygen is consumed the environment becomes anaerobic. The microbes that typically consume oxygen don't survive and those that consume carbon dioxide are able to flourish and dominate fermentation.
The microbes that influence fermentation are diverse and have the potential to produce a wide range of flavours in coffee. Aerobic (with oxygen) microbes are able to produce different flavours to anaerobic microbes, so vastly different flavours can be produced in the same coffee just by changing the processing method.