Ethiopia Sidamo Taferi Kela Anaerobic Honey

Tasting Notes: Bergamot, red apple, vanilla

Processing: Anaerobic Honey

Producers: Hester Westerveld

Location: Taferi Kela, Sidamo, Ethiopia

Altitude: 1900-2100masl

Varietals: Enat Buna

Bio:

This lot was grown by community farmers in Taferi Kela and processed by Bette Buna at their washing station. The coffee underwent an anaerobic honey process that, interestingly, presents a clean and structured profile similar to a washed coffee.

Cherries were depulped and fermented in sealed barrels for 96 hours, allowing controlled anaerobic fermentation. After fermentation, the coffee was dried on raised and shaded beds for 8 to 15 days, followed by a resting period in the warehouse to stabilize and achieve the ideal moisture content.

Once dried, the parchment coffee was locally milled to remove the husk and then hand-sorted to eliminate any primary defects. The bags were then transported to the Bette Buna dry mill in Gelan, near Addis Ababa, a 3 to 5-day journey by truck.

At the Gelan dry mill, the green beans went through additional cleaning, size and density grading, and color sorting, before being bagged and prepared for export.