Ethiopia Sidamo Taferi Kela Anaerobic Honey

Tasting Notes: Bergamot, red apple, vanilla Processing: Anaerobic Honey Producers: Hester Westerveld Location: Taferi Kela, Sidamo, Ethiopia Altitude: 1900-2100masl Varietals: Enat Buna Bio: This lot was grown by community farmers in Taferi Kela and processed by Bette Buna at their washing station. The coffee underwent an anaerobic honey process that, interestingly, presents a clean and structured profile similar to a washed coffee. Cherries were depulped and fermented in sealed barrels for 96 hours, allowing controlled anaerobic fermentation. After fermentation, the coffee was dried on raised and shaded beds for 8 to 15 days, followed by a resting period in the warehouse to stabilize and achieve the ideal moisture content. Once dried, the parchment coffee was locally milled to remove the husk and then hand-sorted to eliminate any primary defects. The bags were then transported to the Bette Buna dry mill in Gelan, near Addis Ababa, a 3 to 5-day journey by truck. At the Gelan dry mill,