Ethiopia Bench Maji Anaerobic Natural Coffee

What Happens Inside the Tank Whole coffee cherries skin, pulp and all ferment inside sealed, oxygen-free tanks. No air means bacteria behave differently. They produce acids and compounds that simply cannot exist in a conventional process. The result is a flavour profile that doesn't taste like filter coffee. It tastes like something wilder. Tasting Notes Aroma: Blackberry and dark cherry on the nose Body: Dense, almost syrupy Acidity: Juicy red wine brightness Finish: Long, dark chocolate and warm spice Origin Details Region: Bench Maji Zone, Ethiopia Elevation: Remote highland growing region Process: Anaerobic natural fermentation Varietal: Heirloom Ethiopian The Approach This is experimental processing at its most honest no added flavourings, no shortcuts. Just controlled fermentation, time, and a single origin from one of the most remote growing regions in Ethiopia. Who Should Try This? If you've never tried an anaerobic natural, this is where you start. Perfect for pour-over, immersion brewing, or espresso. Suited to filter and specialty applications.