Anaerobic fermentation is a method where the coffee is processed in a fully- sealed and oxygen-deprived fermentation tank. First, the cherries are collected and separated by-hand from under ripe, over-ripe and green cherries. Then, the fully-ripe cherries are added to special bags and covered. Oxygen will be taken out using sacking/vacuum machine, after around 18-24 hours, the anaerobic process will start by the build-up of CO2 pressure in the tank. Cherries will be fermented for five days while the pressure forces the flavors of the juicy mucilage into the coffee beans. When the process is done, the cherry transforms from red to yellow. Once carefully removed from the tank, the coffee is dried for roughly 18 days on raised drying beds in the sun. Then, it is milled to remove the husks.
This unique Ethiopian Heirloom lot is shade-grown and harvested at roughly 2020 masl.
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