Aricha Anaerobic Natural

Organically grown under the shade of banana trees on a 2.5ha farm at 2100masl in Yirgacheffe, this Ethiopian heirloom lot was processed by Girma Tamiru in Aricha using a non-conventional anaerobic natural process.

To enhance the intense, juicy flavours Ethiopian coffee is known for, cherries are anaerobically fermented in plastic barrels for 9 days and sun-dried on raised beds for 13-18 days. They’re then stabilised on site before travelling to Gerji for milling, and finally to Djibouti for export.