Ethiopia Sidamo Anaerobic Natural Process

*NEW!*

This fun, fruit-forward bean from the Sidamo province of Ethiopia is anaerobically processed, which involves putting the coffee cherries into steel drums and depriving them of oxygen for 48-72 hours. This brief fermentation period enhances the beans' natural fruitiness and brings out a whole new depth of flavor.

Done to a Fully City (light) roast, the Sidamo Anaerobic is medium bodied, bright and sweet. Expect hints of watermelon, green apple, grape and wine.