Ethiopia Kochere Beloya Anaerobic Espresso - Single Origin

As with most Ethiopian coffee, this lot has been built from the hard work of multiple small holder farmers in the vicinity of the Beloya washing station, owned by Tracon. 

Tracon has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to final quality.

This lot of coffee underwent Natural processing with 20 days of fermentation in an anaerobic environment; a complex process requiring a high level of attention to detail in order to be done well. Ripe cherry deliveries from smallholder contributing producers are first sorted by hand. The best cherries are then placed into special bags which are then sealed. Oxygen is removed from the bags with a vacuum, and the fermentation of the coffee produces CO2, creating an anaerobic environment in the bag. Typically, the cherries will be fermented for 4-5 days allowing the sugars of the mucilage to enhance the fermentation processes occurring within. This lot however, has undergone 20 days of anaerobic fermentation. After 20 days of fermentation the cherries are removed from the bag and moved to dry on raised beds for 2–3 weeks until they reach their moisture target.

Anaerobic fermentation in coffee processing can result in lots that are uniquely complex, with distinct flavours unlike those found in many other coffees; juicy and ripe fruit, delicate and complex florals, and rich distinct sweetness

PROCESS: NATURAL ANAEROBIC (20 DAY)

REGION: KOCHERE, YIRGACHEFFE

ELEVATION: 1720

VARIETAL: HEIRLOOM VARIETALS

CUP: CHERRY, WINEY, RED BERRY, COCOA, ALMOND

ROAST: ESPRESSO