Altitude: 1800 – 2000 masl
Producer: Kercha Washing Station
Process - Anaerobic Fermentation
In The Cup: Tropical fruits, very boozy and big bodied coffee with juicy acidity, roasted for filter brewing
About this coffee
This is a very unique Ethiopian coffee, typically in Ethiopia the dominant coffee processing methods are Natural process and Washed process and they are not known to deviate from these traditional processing methods. However, the Kercha washing station decided to experiment with newer and in trend processing methods such as Anaerobic fermentation and we have this coffee as a result of that experiment.
This coffee is unlike the usual Ethiopian coffee profiles you are used to. Its a huge coffee with tropical fruits, bright and juicy acidity and big boozy notes with a lasting finish.
A must try for filter coffee drinkers especially if you enjoy something completely outside the norm.
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