Espresso Single Origin Gesha Woreda, Ethiopia
PROCESS: Anaerobic Fermentation
VARIETAL: Ethiopian Heirloom
ALTITUDE: 1800 - 2100 MASL
Ethiopia has a strong reputation for fantastic natural and washed processed coffees, however this lot demonstrates a new direction with the novel Anaerobic Fermentation (also called Carbonic Maceration) process. All coffee undergoes fermentation of some sort, and this approach uses an oxygen-free (anaerobic) environment.
After picking the cherries and sorting the prime-red from undesirable over-ripe, under-ripe and green cherries, the coffee is stored in a special polypropylene bag. Oxygen is removed by vacuum and the cherries are allowed to ferment for up to 5 days, following which the cherries are then dried on African drying beds for up to 18 days before being milled.
The advantage of this process is the highly controlled fermentation environment, which can be manipulated to adjust the cup profile. This particular lot, from Gesha Woreda (Woreda translates to District) in the South of Ethiopia is bright, complex and vibrant – a perfect example of its kind, and one we know you will enjoy.