Hatessa Anaerobic Natural

This coffee hails from the Hatessa Village in Bensa, Ethiopia. Smallholder farmers produced a limited quantity of this special lot. Each step of processing this coffee was considered and meticulous. The ripe cherries were handpicked to ensure uniformity, and then were sealed for 72 hours in tanks to anaerobically ferment. 

After fermentation, the coffee is spread on raised beds to dry for 25 days. The Hatessa is turned hourly to promote slow and even drying. During this time, farmers take care to cover the coffee during the daylight hours of peak sunlight. Once the cherries reach a moisture level of around 11%, they are then placed in sealed bags and rested for 45 days to rest before being sent to the dry-mill.

The resulting cup echos all the care and attention received in its processing. It has a vibrant berry acidity, delicate florals, and a velvety texture.