Description

Fruit Forward – Light craft roast coffee.

Anaerobic coffee is a style of processing, in which the green coffee is sealed in tanks, deprived of oxygen, then ferments for 48 to 72 hours. This brings out many fruity notes from the coffee bean, resulting in an even lower acid coffee, with a lot of natural sweetness, and fruit-forward flavor.

Origin: Ethiopia 

Location: Gadeb District, Banko Gotiti

Grade: I

Processing Method: Anaerobic Natural, Gedeb Drying Station (Woman Owned)

This coffee reflects the biodiversity and high-elevation conditions of Gedeb. Cultivated at altitudes reaching 2,200 meters above sea level