
Five Senses
Gizaw, Anaerobic
OriginEthiopia
Roast levelMedium
ProcessAnaerobic
Summary
Gizaw, Anaerobic is an Ethiopian coffee from the Yirgacheffe region, produced by smallholders of Wachoatu Village working with the husband-wife team Gizaw Alemayehu and Frehiwot Mekonnen. The Heirloom variety coffee is grown at 2000-2200 metres above sea level. It undergoes an anaerobic fermentation process where cherries are sealed in plastic barrels with oxygen displaced by nitrogen and CO2 for 96 hours, then dried on raised beds for up to 21 days. Flavour notes include candied strawberry, dark chocolate and raspberry liqueur.
LLM-generated content – may contain errors.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerSmallholders of Wachoatu Village
Altitude2000 - 2200 m.a.s.l
VarietyHeirloom
NotesRaspberry, Chocolate, Strawberry
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