This is our second time offering an anaerobic fermentation from Ethiopia. The Super Wush coffee cherries are sorted based on ripeness and sugar content and then they are moved to African raised beds for sorting/removal of unripe, overripe, and foreign matter. They are then added to woven poly bags, closed, and placed in cold, dry, and open areas for 6 days to ferment in a low oxygen environment. Finally, the cherries are moved to African drying beds to slowly dry for 21 days.
The result is a uniquely sweet cup loaded with tropical fruit and plumb flavors.
This is a limited offering, so get it while you can!