A PUNCHY-SWEET ANAEROBIC NATURAL ETHIOPIA!
Suke Werekata is a village in Ethiopia’s Guji Zone, where the elevation and climate help produce some of the world’s best coffee. This lot comes from Tracon, known for quality. At their mill, they use specialized equipment to sort beans by density, size, and color, ensuring only the best make it through. Harvest starts with handpicking the ripest cherries, which are then taken to the washing station, sorted for quality, and fermented anaerobically for 72 hours. After that, the coffee is dried on raised beds in the sun until it reaches 11% moisture. The result is a coffee with a vibe between washed and natural, with juicy flavors of apricot, nectarine, sweet raspberry, and a burst of tropical fruit.
A PUNCHY-SWEET ANAEROBIC NATURAL ETHIOPIA!
Suke Werekata is a village in Ethiopia’s Guji Zone, where the elevation and climate help produce some of the world’s best coffee. This lot comes from Tracon, known for quality. At their mill, they use specialized equipment to sort beans by density, size, and color, ensuring only the best make it through. Harvest starts with handpicking the ripest cherries, which are then taken to the washing station, sorted for quality, and fermented anaerobically for 72 hours. After that, the coffee is dried on raised beds in the sun until it reaches 11% moisture. The result is a coffee with a vibe between washed and natural, with juicy flavors of apricot, nectarine, sweet raspberry, and a burst of tropical fruit.
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