This exceptional anaerobic coffee hails from the remote Uraga district in Guji, specifically the Haro Wachu kebele, where a dedicated washing station crafts natural, washed, and anaerobic coffees. Grown at breathtaking altitudes of 2250 meters and above, this lot reflects Uraga’s fertile soil and lush forests. Smallholder producers cultivate 74110 and 74112 varieties under the shade of cordial africana, acacia, and enset trees. The harvest usually cycles from November to January. The meticulous care and small-batch precision for experimental processes ensure an extraordinary cup, with high traceability.
Anaerobic (oxygen free) fermentation is a modern method where the coffee is processed in a fully sealed and oxygen deprived fermentation tanks. First, the cherries are collected and separated from under ripe, over ripe and green cherries. Then, the fully ripe cherries are added to special bags and covered with their own tightly packed. Oxygen will be taken out using sacking/vacuum machines, after around 18-24 hour, the anaerobic process will start by build-up of CO2 pressure in the tank. Cherries will be fermented for 4-15 days, until the pressure force the flavors of the juicy mucilage into coffee beans. When the process is done, the red cherry color is charged to yellow. Once carefully removed from the tank, the coffee is dried for 15-18 days on African drying beds without shade.
