Ethiopia Buku Abel Anaerobic Natural

INFORMATION TASTING NOTES VARIETIES If you’ve been around for a couple years, Wondafrash should be a familiar name. He produced one of our holiday coffees a couple years ago, and was a mainstay on our shelves for a season or two. One of 29 siblings, Wondafrash started his career in coffee as an exporter and then built his first washing station in 2019. This coffee is from that station, a blend of heirloom varieties produced by 20 different small scale farmers. The coffee cherries were fermented anaerobically for 72 hours before being placed on raised drying beds to gently dry in the sun for 12-14 days. As a lover of Ethiopian naturals, I’m pretty excited to be roasting and brewing this because the extra fermentation on these native varieties brings out a complexity and smoothness not found in naturals from other parts of the world. PEACH DARJEELING TEA BLUEBERRY HEIRLOOM