What we taste: strawberry, red wine, cacao nib
From Bench Maji in the Gesha district, this coffee is grown by 500 small-scale producers and cherries are brought to a local washing station for processing.
Anaerobic fermentation is a coffee processing method in which coffee cherries are fermented in sealed stainless steel tanks or plastic bags, where fermentation occurs due to the action of micro-organisms that survive in the absence of oxygen. Originally used in winemaking, anaerobic fermentation is characterised by a strong, distinctive flavour and sweetness.
Process: Anaerobic natural
Region: Gesha Bench Maji
Producer: About 500 smallhold growers
Variety: Heirloom varieties
Elevation: 1700 - 1850 masl