Ethiopia Yirgacheffe Koke Anaerobic

ANAEROBIC FERMENTATION

Notes: Creamy, blueberry and dried raisins 

Variety: Arabica Heilroom

Processing Method: Anaerobic fermentation 

Elevation: 1700 m. - 2350m.

Region: Yirgacheffee Koke

Roasting Profile: 

Suitable for: 

This coffee is grown by small holders in the region of Koke in Yirga Cheffe province of Ethiopia under shades of higher trees. The region is known of growing among the most sought after coffee of Ethiopia.  The weather pattern is ideal for growing high quality Arabica at an elevation varying between 1700 and 2350 meters above sea level (masl)

After hand picking from various small holders across Koke, the red cherries are brought to the local processing station where the most ripe beans are selected.  The best cherries are then de-pulped and placed in fully sealed stainless steel tanks deprived of oxygen.  CO2 builds-up over the next 36 hours during the fermentation process. This pressure forces the juices and sugars into the bean developing unique flavors.

The anaerobic fermentation produces distinct acids, like lactic acids, that give the final product a striking flavor. 

This is our crop we work with the same coffee washing stations in Yirga Cheffe managed by Meseret and her family.  They have been consistent in delivering high quality coffee with distinctive taste.