This coffee from Ethiopia, roasted by Mazelab, is anything but ordinary. The anaerobic natural method gives the final cup a tropical acidity, a sweetness reminiscent of purple grapes, and a complex structure that will captivate you from the first sip. And the aftertaste? Delicately floral and wonderfully long. Pamper your taste buds with this exceptional combination of flavors!
This lot, which was processed using the anaerobic natural method, comes from the Muntasha family, more specifically from farmer Mullugeta and his son Dege, rising stars in the Arbegona region of Sidama, Ethiopia, who began their coffee journey in 2021 after leaving their jobs as truck drivers. Mullugeta comes from the village of Bursa in the Arsi region and returned home with a clear goal: to produce excellent specialty coffee. In just a few years, he has already made a name for himself and has placed well in the Cup of Excellence competition several times. Mullugeta collaborated with 600 small-scale farmers at an altitude of 2,150–2,400 meters to produce this lot.
The anaerobic natural processing method gives the coffee a unique depth of flavor. After harvesting, the carefully selected coffee cherries are placed in hermetically sealed plastic containers, where they ferment for 150 hours without oxygen. This process allows the cherries to ferment with their own enzymes, creating unique chemical reactions and intensifying the flavors and aromas. After fermentation, the cherries are dried in the sun on raised beds, where further fermentation continues, further deepening their character and complexity.
- Altitude: 2150–2400 meters above sea level.