It can be fully appreciated brewed in a pour over/cafetiere
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.
These coffee beans have been processed through anaerobic fermentation. This process is gaining rapid popularity due to the incredible and unique flavours it can produce. It is a newer process that delivers amazing taste.
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 coffee we definitely recommend to be enjoyed as a long pour rather than brewed as an espresso or in a moka pot.
