Ethiopia

Made of two distinct landrace cultivars, this anaerobic natural lot is fermented in cold water for roughly a day before it moves out onto raised screens, where it dries slowly over three to four weeks. The fermentation builds sweetness and body without pushing the coffee into the boozy, over-fermented territory that a lot of anaerobic naturals end up in.

In the cup it opens on strawberry and cherry, with lemon peel cutting through the middle and rose florals sitting underneath, and it finishes on milk chocolate. Our lighter roast preserves delicate, tea-like notes, making this coffee taste closer in character to a washed Yirgacheffe than the process might suggest.