Ethiopian Illubabor Forest Anaerobic Grade 1
Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1 Ethiopian Illubabor Forest Anaerobic Grade 1
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About the coffee

TASTING NOTES:

Tropical fruit, Passion fruit, Mango, Fermented, Mixed Berries and Long fruity after taste

Aroma: Passion Fruit, Mango

Flavour: Tropical Fruit

Body: Smooth Body

Acidity: High

Score: 84.5
Origin: Ethiopia
Region: South Ethiopia
Farm: Zone of Oromia State
Growing Altitude: 1,700 - 2100 masl
Arabica Variety: Illubabor 1974-Local seed disease-resistant variety selected from Illibabor coffee forest
Milling Process:  Washed Anaerobic Yeast

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

illubabor  (Oromo: Illuu Abbaa Booraa) is one of the zones of the Oromia of Ethiopia. Illubabora is named for the former province Illibabor. It is bordered on the south by the Southern Nations, Nationalities and Peoples Region, on the southwest by the Gambela Region, on the west by Kelem Welega Zone, on the north by West Welega Zone, and Benishangul-Gumuz Region, on the northwest by East Welega Zone, and on the east by Jimma. Towns and cities in illubabor include Bedele, Gore, and Metu.

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.  

Name & location of dry mill

The dry mill is subcontracted to Abdi Gudina Dry mill which is located at Metu City. Final cleaning and processing for Export are subcontracted to Getachew Zeleke coffee processing and warehouse located at Dukem.
 

Select the grind type to fit your way of making coffee. 

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