Rhubarb, Strawberry, Watermelon Candy, Milk Chocolate, Fermented Florals

If you like fruit-forward Ethiopian coffees, look no further. This one is like a strawberry rhubarb pie, sweet and jammy with enough complexity to please mathematician. It comes from one of Ethiopia's most celebrated micro-regions, but it's not just your average dry (natural) processed coffee. Instead, it's the brew-child of some bold experimental processing. 

The Anaerobic Yeast Fermentation at-work here packs more twists than a SoCal canyon. First, cherries are hand-selected and floated for ripeness, then they're placed in an oxygen deprived setting along with a helping of brewer's yeast. Days of fermentation follow, capped by weeks of sun-drying that lends the coffee volcanic tones: intense fruits, sweetness for miles, and a telltale note of ferment from the processing. It's a head-spinning cup and pretty much the definition of a specialty brew.

  • Process - Anaerobic Yeast Dry (Natural)
  • Region - Gedeb
  • Altitude - 2,000 MASL
  • Varietal - Kumie Diga Wilsho 

Best for:

  • Pour Over
  • Immersion
  • Aeropress
  • Drip
  • Non-dairy espresso

All coffees are sold in 12 oz. bags. If you would like us to grind for you, please note the preference in the order notes, making sure to also include your brewing device.