Ethiopia Dry Anaerobic Natural

POMEGRANATE, STRAWBERRY JAM, ORANGE CREAMSICLE, HIBISCUS

After being picked at peak ripeness, the cherries were first rested in the sun for a few hours before undergoing controlled anaerobic fermentation. Once fermentation reached the desired parameters, the cherries were spread in thin layers on raised African drying beds, allowing airflow to ensure even drying.  

This stage took about 20–25 days, depending on climate conditions, until the cherries reached optimal moisture content. The coffee then rested in cherry for a minimum of eight weeks to enhance complexity before hulling. After dry milling to remove the hulls, the beans underwent multiple rounds of hand sorting, screening by size and density, and color sorting.