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This particular lot has undergone an Anaerobic Slow Dry (ASD) natural process. What does it mean? Ethiopian natural processed coffees typically have a complex sweet and floral character. However (ASD) processing begins with a 120-hour controlled anaerobic fermentation, during which the coffee absorbs sugars from its own pulp in an oxygen free environment. Prolonged drying then takes up to five weeks or 30-40 days, when the coffee has time to acquire the additional layer of sweetness and complexity you will experience in this cup.
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| Beans or Ground | Whole beans, Espresso, V60, Aeropress, French press, Moka pot |
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