We roast to order and date each bag. Orders usually ship within 2 weekdays.

Roast Level: Light
Aroma: Mixed berry
Flavor: Blueberry, strawberry, pineapple
Acidity: Blueberry
Body: Silky
Finish: Chocolate cake
Farm: 400 smallholder farms
Region: Worka Chelbesa, Gedio, Gedeb
Altitude: 2000-2200 masl
Variety: Heirloom
Harvest: Nov - Jan
Production Method: Anaerobic Natural
These new processing methods can bring out some mighty interesting flavors and this coffee from the Worka Sakaro Washing Station is a great example. We're getting a TON of fruit culminating in a scintillating finish of chocolate cake that lingers and lingers. We often find these anaerobic coffees a bit medicinal for our taste but this one is just gorgeous.

Oodles of groups are now experimenting with various methods of anaerobic (without air) processing. It follows all the same steps as a typical naturally processed coffee, except after the coffee is floated, it is placed into special plastic bags, flushed with carbon dioxide and nitrogen gas, and monitored over 3-7 days until fermented adequately (this varies based on mucilage content and environmental conditions). Once the cherries reach the desired pH and color, they are removed from the bags and transferred to drying tables to complete the process.

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