EXP035: RUE

ORIGIN

gedeb woreda

PRODUCER

worka chelchele

VARIETAL

landraces

PROCESSING

rue co-ferment : anaerobic natural

$25.00 USD

Sale Sold out

Shipping calculated at checkout.

WHY THIS COFFEE?

An anaerobic natural co-fermented with an herb (rue) that's important to Ethiopian culture? Sign us up immediately. We love it for its innovation and for its flavor. This is a lighter roast, so give it time to breathe before you dig in.

PROCESSING DETAILS

Normally, naturals at the Banko Chelchele station are hand-sorted upon delivery and moved directly to raised screen beds to sun-dry. In the case of this special microlot, fresh cherry is sealed into carbon fiber drums with fresh cuttings of local rue and left to ferment anaerobically (deprived of fresh oxygen) for 10 full days between 15-18 degrees Celsius. This stage allows the sugars in the fruit to develop far beyond where they would in a traditional natural without the risk of over fermenting. The addition of the local herb infuses the cherry must that surrounds the fruit and creates new aromatic esters in the fermentation that wouldn’t otherwise form.

After the 10-day drum fermentation, the soft and syrupy cherry mixture is carefully moved to raised screen beds to dry, slowly and gradually, between 15-20 days. Once it reaches 11% moisture, the pods are moved to a cool warehouse where they are left to rest for a number of weeks. This last step allows the internal moisture to equilibrate and the water activity to settle, preparing the green coffee for a long shelf life of vibrant flavors.