Morkie Anaerobic Natural

The Morkie Anaerobic Natural is produced in Morkie village in Bura, Ethiopia. Processing begins by hand selecting ripe cherries, and sealing the fruit in blue plastic tanks to anaerobically ferment for 120 hours. Following fermentation, the coffee fruit is transferred to raised beds to dry for 27 days. 

The cherries are turned frequently to ensure the drying process is uniform. When the moisture content reaches 11-11.5%, the coffee is then put into GrainPro bags, and sealed to rest for a minimum of 45 days. After the coffee has rested, it is sent to the dry mill for further processing.

The brew celebrates its processing, while maintaining balance and complexity. It’s beautiful in its presentation of juicy red fruits, and botanical finish.