Fermentation: Ethiopia Chelchele

Etiopia Chelchele Anaerobic, co-fermented with Rue.

This coffee falls under a new category of coffee processing.

Borrowed from wine...

Winemakers have long used sealed, oxygen-free tanks to shape flavor.
Coffee producers began experimenting with similar ideas after seeing the precision and flavor control possible in wine fermentation. Flavor outcomes produced by anaerobic processes lend themselves to a tang-like acidity, intense sweetness, and unique complexity not seen in traditional methods. 

Ethiopia Chelchele Anaerobic is another exciting coffee from the producer Metad! This is a "Natural Anaerobic" that has been co-fermented with the herb "Rue" or Ruta Chalepensis, a traditional Ethiopian herb.

Grown in the Yirgacheffe area, 2000m above
sea level. 

Taste: herbs, spices, caramel, dark chocolate, orange, and pineapple
Bean type: 74110 and 74112
Process: Natural anaerobic and co-fermented with the herb "Rue" or Ruta Chalepensis, a traditional Ethiopian herb.