Ethiopia - Chelchele Anaerobic Natural

Tasting Notes : Cherry Cola, Cider, Dark Fruits, Ganache Region : Yirgacheffe, Gedeo Zone of the Southern Nations, Nationalities, and Peoples' Region (SNNPR) Processing Facility : Banko Chelchele Site Varieties: Ethiopia Landraces Elevation: 1900-2300 MASL Process: Anaerobic Natural

Anaerobic naturals have become quite popular over the last handful of years due to the intense cup profile they can produce. Many coffees which have won in competitions have been anaerobic naturals. If you are drawn to exceptionally fruit-forward coffees with big sweetness, layered complexity, & floral delicacy, this is the coffee for you. 

This lot undergoes hand-sorting for peak ripeness, eliminating the underripe, overripe, or damaged cherries. Following the sorting is a cold anaerobic fermentation in a pressurized, oxygen-free environment to enhance its complexity. After fermentation, the coffee is slow-dried on raised African beds for 15-20 days, ensuring a clean, expressive cup.

Expect a vibrant, fruit-forward profile with an almost boozy element underlining all of the sweet complexity. This is a really fun coffee which highlights the innovation we are seeing in specialty coffee today and the seemingly limitless potential of sensory experience that innovation continues to drive.