Ethiopia 120hr Anaerobic Fermentation
We start with fully ripe, red coffee cherries grown at high altitude. We then hand-pick the best, ripest cherries to bring to the processing floor. The cherries then get pulped, dumped and sealed into vats to ferment natrually. Over time, the initial yeast fermentation produces carbon dioxide, pushing all the oxygen out of the container. At this point, the newly anaerobic environment and low temperatures start to favor a different bacteria – lactic acid.
These are the same bacteria you find in pickles, kimchee and yoghurt. They produce wonderfully complex, slightly sour tastes. Over the course of 120 hours, the lactic acid bacteria and yeast transform the sweet cherries into a complex cocktail of flavours.
Once complete, the cherries are drained and slow dried for 18 to 21 days under the sun on raised beds.
The result is a coffee that is funky, sweet, winey, honeyed and floral followed with a refreshing, full bodied finish. We recommend enjoying this bean lightly roasted. Dark will have less fermented character but will still produce a unique espresso.
Roasting Profile
Click above to see how roasting effects your coffee's taste.
Details
| 🌍 Country | Ethiopia |
| 📍 Region | Uraga |
| 🌱 Varietal | Heirloom |
| 🫘 Processing | 120hr Anaerobic |
| ⛰️ Altitude | 1,940m |
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason is the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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