Ethiopia Kochere | Natural anaerobic

12,00 39,00  inc. VAT

Farmers selectively handpick ripe cherry and deliver it to Biloya. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation.  Cherry ferments anaerobically (without oxygen) for 18 to 24 hours.

After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.

Thanks to experimental Anaerobic Natural processing, this high scoring coffee is juicy and creamy.

Descriptors: blackberry, winey, chocolate

SCA: 86,5

SKU: N/A Categories: , ,

As more producers and washing stations enter specialty coffee, unique processing methods are a new way to stand out among the increasing number of sellers. One of those newer processing methods is anaerobic fermentation.

Anaerobic fermentation occurs in sealed containers. The seal means the microbes fueling fermentation quickly consume all the oxygen in the container. At that point, the environment becomes anaerobic (without oxygen). In this new environment, the microbes that typically breathe oxygen have a harder time surviving, and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able to dominate fermentation.

Microbes are immensely diverse and have the potential to produce a wide array of flavors in coffees. Aerobic (oxygen-breathing) microbes produce different flavor outcomes than anaerobic ones, so we have the potential to produce vastly different flavors simply by changing the available resources for microbes.

Location: Ethiopia
Region: Kore Beloya, Kochere
Grower:310 farmers delivering to Biloya Station
Altitude:1,720 masl
Variety: JARC varieties , Local Landraces
Process: Natural anaerobic

SCA: 86,5


200 gr., 500 gr., 1000 gr.


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