We would like to introduce you to our first ever anaerobic Ethiopia. This is a very funky coffee that is definitely going to catch you. Juicy, sweet and with a slight alcoholic taste.
The Farm / Processing station:
This exceptional anaerobic coffee comes from the remote district of Uraga in the Guji region, specifically from the village of Haro Wachu, where the local washing station processes natural, washed and anaerobic coffees. Grown at staggering altitudes of 2250 metres and above, this coffee perfectly reflects the fertile soil and lush forests of Uraga. Small farmers here cultivate the 74110 and 74112 varieties under the shade of Cordia africana, acacia and enset trees. The harvest usually takes place between November and January. This coffee is highly traceable, as the cherries come from just 5,2 hectares. Meticulous care and attention to precision in experimental processing methods ensure an exceptional cup with high traceability of origin.
Variety:
This lot is made up of a mix of original Ethiopian varieties called Heirloom. This name can hide many hundreds to thousands of varieties of coffee plants. In Ethiopia, and in most other African countries, it is common for dozens to hundreds of small farmers and families to contribute to a single coffee lot. For generations they have owned coffee trees whose origin is unknown.
Dega, Kurume and 74110 are selections of the same species from Heirloom.
Processing:
Anaerobic fermentation is a modern processing method in which coffee cherries are fermented in completely closed tanks without oxygen. First, the cherries are carefully sorted, separating unripe, overripe and green fruit. The fully ripe cherries are then placed in special bags and squeezed tightly. The oxygen is removed by means of a vacuum system, and after approximately 18-24 hours, anaerobic fermentation begins due to the accumulated CO₂ pressure inside the container. The cherries ferment for 4-15 days, during which time the pressure brings the sweet flavours of the pulp directly into the coffee beans. Once the process is complete, the original red colour of the cherries changes to yellow. After careful removal from the fermentation vessel, the coffee is dried for 15-18 days on African beds.
Our baristas notes:
The prolonged anaerobic fermentation in the cup left a distinct flavour that is dominant at all temperatures. On the body you will find the taste of tropical fruits and apple cider. Notes of liqueur and orange dominate the aftertaste. The coffee has a medium malic acidity and a medium sweetness.
Recommended recipe on V6O:
94 °C water
300ml water
20g coffee
600 micron grind (20 clicks per comandante)
0:00 40ml water
0:40 100 ml water
1:25 80ml water
2:00 80 ml water
Total time around 2 minutes and 35 seconds.
