Ethiopia Kercha Udotu Prune, winey, nutmeg, rose Suitable for: Filter & Espresso

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Origin: Ethiopia

Region: Guji, west oromiya

Tasting Notes: Anaerobic (oxygen-free) fermentation is a new method where coffee is processed in a fully sealed and oxygen-deprived fermentation tank. First, the ripe red cherries are collected and separated from under-ripe, overripe, and green cherries. Then, the fully ripe cherries are added to special bags, tightly packed and sealed Oxygen is taken out using a vacuum machine. After around 18-24 hours, the anaerobic process starts as CO2 pressure builds up in the tank. Cherries will be fermented for 4-5 days, the CO2 pressure forces the flavours of the juicy mucilage into the coffee beans. When the process is finished, the previously red cherries become yellow. Once carefully removed from the tank, the cherries are dried for 15-18 days on African drying beds without shade.

This coffee will be roasted fresh. Zest Coffee roasts every Wednesday and Friday and dispatch Monday-Friday.