Ethiopia Haro Wachu Anaerobic

Summary

Ethiopia Haro Wachu Anaerobic comes from the remote Uraga district in the Guji region. Smallholder farmers grow Dega, Kurume and 74110 varieties at 2,250 meters above sea level under the shade of Cordia africana, acacia and enset trees. The local washing station processes the cherries using anaerobic fermentation: ripe cherries are hand-sorted, placed in airtight bags with oxygen removed, and fermented for 4 to 15 days, building pressure that pushes fruit flavors into the beans. The coffee is then dried on African beds for 15 to 18 days. Cup profile: tropical fruit, jasmine, citrus, rose blossom and raisins.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

88.5

Altitude

2250 m.a.s.l

Variety

JARC 74110, Dega, Kurume

Notes

Rose, Raisin, Jasmine

The roaster

Diamond's Roastery

Diamond's Roastery is a family-run specialty coffee roaster based in Dunajská Lužná, Slovakia, roasting for over a decade. What began in 2014 with a popcorn po…