This very limited microlot of anaerobic coffee comes from a shade-grown local variety from the Gedeo Zone in the South Nation Nationality People (SNNP) region of Ethiopia. This unique natural anaerobic process involves a 10-day fermentation period without oxygen, followed by sun-drying on African beds for 18-21 days.
The result is what our merchant fondly describes, “a fruit bomb” coffee reminiscing sangria flavours of strawberry and cola. The tropical aroma of the beans makes this cup one to be celebrated, a must-try for coffee lovers everywhere.
