Region: Gedeb, Yirgacheffe
Altitude: 1999 MASL
Varietal: Kumie Diga Wilsho
Process: Natural Anaerobic Yeast
Recommended For Filter or Espresso? We think this coffee tastes best as Filter
In The Cup Expect: Hops, Red Berry tea, Floral
Anaerobic Fermentation Ripe cherry deliveries from Chelbiesa Village are first sorted by hand. The best cherries are then placed into Grain Pro bags with an added mixture of brewed yeast. The bags are sealed and as the fermentation of the coffee and yeast begins it produces CO2, creating an anaerobic environment in the bag. After 72 hours of fermentation, the cherries are removed from the bag and moved to dry on raised beds for 2–3 weeks until they reach their target humidity.