Ethiopia Natural Anaerobic Shred dry
This coffee is Unique coffee with Anaerobi fermentation and Shred dry method that produce the cup quailty of this coffee. You will love this truly special coffee with Straweberry or soleberries jam.
Ethiopia Yirgacheffee- Halo-Beriti - ANAEROBIC SHRED DRY
Tasting Notes: Strawberry jam all the way as it cools with long and smooth after taste
Aroma: Berries, Strawberry and Cinnamon on break.
Cupping: Lush berries, lactic winey, dark-chocolate, complex tropical fruit blend notes
Country: Ethiopia
Region: Yirgacheffee - Holo Berito
Altitude: 1800 - 2000 masl
Process: Natural
Variety: Hairloom
Grade : A
Q Score: 87.25Sun expose: Shade-Grown
Environment Freindly: Water source-river through gravity
Leng of Fermentation: 72 to 96 hours, depending on the PH level
Drying Period: 18 -21 Days depending on the weather
Processing Method
Only 100% red-cherry are hand-picked and sorted.
Floater beans removed via watering processing.
Drainage immediately
Beans tightly packed in sealed plastic barrels.
Oxygen is removed and replaced with Nitrogen, carbon dioxide and other by-products which let cherries ferment anaerobically.
Tightly closed and stored in a cool shady area.
PH level constantly controlled, air-released and gauged timely for even fermentation.
After the fermentation is completed, cherry is carefully removed from barrels and laid to sun-
dry under cover on raised 180 African-beds.
The beds are made of bamboo, net-shade, mesh-wire, plastic for roof coverage.
The cherry is frequently turned to promote even drying. It takes approximately 18-21 days for
cherry to dry depending on the weather conditions.