Yirgacheffe Natural Anaerobic

Summary

This single origin coffee comes from the Chelchele area in the Gedeb Woreda of the Gedeo Zone, within Ethiopia's Yirgacheffe region. Grown at altitudes of 1900-2300m, it is processed using a Natural/Dry method followed by extended anaerobic fermentation: ripe cherries are sealed and fermented for 10 days at a controlled temperature of 15-18°C to unlock complex flavours. The coffee features varieties 74110 and 74112. Flavour notes include caramel, fermented, grapefruit, cherry, pineapple, and raspberry, with a medium body and bright acidity.

Details

Format

Bean

Decaffeinated

No

Altitude

1900 - 2300 m.a.s.l

Variety

JARC 74112, JARC 74110

Notes

Caramel, Raspberry, Grapefruit, Pineapple, Cherry, Fermented

The roaster

Potterbeans

Based in Cornwall, UK, Potterbeans is a speciality coffee roaster working on a restored 1950s machine, fired with locally sourced solar-dried oak wood. They've…