An unusual anaerobic Yirgacheffe lot, balancing bold, boozy acidity with a beautifully clean cup profile.
Variety: Kurume, Dega and Wolisho Process: Anaerobic Natural
Hailing from the Yirgacheffe woreda in the Gedeo Zone of Ethiopia, we are excited to present this anaerobic lot of Kurume, Dega and Wolisho. Coffees from this region are typically associated with floral, citrus and tea like notes, but this fuller flavoured cup is a stunning example of the depth of flavour the region can produce.
Fermented in twelve separate tanks for a combined 35-48 hours, the ripe cherries are then dried for eighteen days across traditional raised beds. It’s a thrill to see more experimental processing from Ethiopian mills, and we can’t wait to highlight more coffees of this calibre from arguably the mother of all coffee origins