Ayla

From the highlands of the Sidama region we have an anaerobic natural processed coffee that is a little different. We tasted some usual regional characteristics like strawberry and berries, but also this wonderful peach syrup sweetness and maraschino cherry sparkle. Anaerobic natural process still begins with soaking full cherry to remove floaters and any other potential defects. The cherry is then sealed in air-tight tanks and controlled with valves to remove and seal all oxygen out. The fermentation takes 7 days and is complete when the pH level has dropped to 3.8, which achieves the desired profile. During this time the tanks are placed in water baths to keep a stable temperature of 15-18 degrees and slow the fermentation as much as possible. Once removed from the tank the cherries are rapidly dried to 35% before slowly drying to the 12% for export over the next 30 days. With two identical processing methods, but from different regions in Ethiopia, try Sewda and compare the pair. Massive thanks to Cafe Imports for letting us indulge our love of funky natural coffees.