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Description

Girma Tamiru Aricha Anaerobic NaturalOrganically grown under the shade of banana trees on a 2. 5ha farm in Yirgacheffe, this Ethiopian heirloom lot was processed by Girma Tamiru in Aricha using a non conventional anaerobic natural process. To enhance the intense, juicy flavours Ethiopian coffee is known for, cherries are anaerobically fermented in plastic barrels for 9 days and sun dried on raised beds for 18 days. Theyre then stabilised on site before travelling to Gerji for milling,

earning it the name ‘Guanacaste’

The Coffee Gardens was established to create a direct link between farmers and consumers by producing high-quality specialty coffee in an ethical and transparent manner

Ripe cherry is picked then undergoes tank fermentation for 48 hours before being silo dried at 28ºC

At an elevation of 2

aka Aspergillus oryzae

Nafkot does not operate a washing station

the coffee is pulped and yeast cultures are introduced to further enhance the aroma

fermented for 24-36 hours

Zero oxidation or flavour degradation

The frozen fruit moves to a drying chamber where a combination of zeolites (a mineral with high capacity of absorption) and negative pressure rapidly dehydrate the coffee cherry

Once harvested

This culture medium is then added to the fermentation tanks for 36hrs to affix the precursors to the coffee beans through pressure

Exchange/Return Notes