The deep, fruity coffee produced in Ethiopia’s Guji region has been a crowd favourite at Seven Miles for a while now - however this particular lot takes everything we love about these coffees, and turns them up to 11.
The difference is in the unique ‘Wine’ or Anaerobic processing. Anaerobic (oxygen-free) fermentation is a new method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. First, the cherries are collected and separated from under ripe, over ripe and green cherries. Then, the fully ripe cherries are added to a sealed stainless-steel tank.
As the fermentation process gets going, CO2 builds up in the tank and forces the air out through a valve providing a pressurised anaerobic environment that allows a longer fermentation period. Cherries are typically fermented for 4-5 days so the pressure can force the flavours of the juicy mucilage into the coffee beans. The fermented cherries are then removed from the tank & dried for 15-18 days on traditional raised African drying beds.
In short, expect all the juicy, fruity depth of a natural-processed Ethiopian coffee - and then some.
Process:Anaerobic (Wine Process)
Tasting Notes: Wine , Cinnamon , Blackberry
Suggested Espresso Recipe:22g In / 42g Out / 26 Seconds
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