From the Gedeo Zone of Yirgacheffe — a route that winds through Awassa, Yirga Alem, and Dilla, home to some of the most elusive and complex coffee lavors in the world. This amazing lot undergoes anaerobic fermentation: ripe cherries are sealed in oxygen-free tanks. After 4-5 days of fermentation, the coffee is carefully dried for 18 days on raised African beds. The result is a cup with the bright, pointy acidity and layered complexity. You have to try this!

COUNTRY: ETHIOPIA
REGION: YIRGACHEFFE
OWNER: TRACON COFFEE
WASHING STATION: NEGELE GORBITU
HARVEST: 2026
ELEVATION: 2050 M
VARIETAL: KURUME
PREPARATION: ANAEROBIC
NOTE: 88,25
NOTES: APPLE, TROPICAL, WINE, LEMONGRASS