Ethiopian Illubabor Forest Anaerobic Grade 1Ethiopia
About the coffee
Tropical fruit, Passion fruit, Mango, Fermented, Mixed Berries and Long fruity after taste
Aroma: Passion Fruit, Mango
Flavour: Tropical Fruit
Body: Smooth Body
One of the emergent processes gaining rapid popularity due to the incredible and unique flavours it can produce involves anaerobic fermentation, a new process that delivers amazing taste.
The rise of “anaerobic” fermentation in coffee is consistent and impressive.
When coffee farmers use this word, they usually mean they’ve created a sealed environment. Typically the coffee is pulped as usual and then the parchment with mucilage is placed in an airtight tank, often stainless steel, with a valve to allow for off-gassing.
This style of fermentation may extend the traditional timeframe of 12-36 hours by hours or even days in some cases. The types of microbes able to survive and actively participate in fermentation is limited by the lack of oxygen in the air, and will likely substantially alter the end flavour profile. Recent anaerobic coffees I’ve tasted have had incredibly precise and immediately identifiable flavour notes like gingerbread, cinnamon, liquorice, bubble gum, or poached pear.
The flavour tends to be singular, highly expressive and uncommon.
Let’s break down the terminology here first, so we don’t get bogged down in details.
- Anaerobic = No oxygen environment
The illubabor Zone of Oromia state, southwestern Ethiopia, is home to vast and nearly undisturbed areas of moist evergreen forest. We work closely with small-holder coffee farmers who are the source of our single-origin coffee and have strong integration with the small-scale coffee farmers so as to access specialty coffee with high quality. We regularly monitor the processing and washing of coffee cherries.
Around 2500 - 3000 Coffee Plants per Hectare for small-hold farmers with a potential to collect 3-5 million Kg coffees per year specialty and commercial coffee
Preparation of the coffee
After selective handpicking of fully ripe cherries, they are checked in water basins to sort out under-ripe floaters.
We usually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in sealed Jars and ferments anaerobically (without oxygen) for 72 – 120 hours. After fermentation, cherry is carefully removed from sealed Jars and laid to sunlight for slow drying with shade on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 15 to 20 days to dry.
Select the grind type to fit your way of making coffee.