Ethiopia Chelbesa Anaerobic Heirloom


Origin: Ethiopia
Producer: Chelbesa
Processing method: Anaerobic
Variety: Heirloom
Altitude: 2000–2200 m.a.s.l.
Roast profile: Filter roast

300 g

Product code: P00552

16,40 € incl. VAT
In Stock

After picking, the cherries are delivered to the station where the receiving staff visually inspects them and selects only the ripe ones for anaerobic fermentation. The cherries are placed in plastic GrainPro bags, where they are sealed without air and fermented for 18-24 hours.

The most important aspect of anaerobic fermentation is the control of the process. In a closed environment, the microbes quickly consume oxygen and the environment becomes anaerobic. Thus, the microbes that feed on carbon dioxide begin to dominate, and these in turn drive the fermentation.

There are an infinite number of types of microbes, each affecting fermentation in a different way and bringing new flavours to the coffee. Some of the most amazing and some of the most unpleasant flavours we've tasted in coffee have come from experimental fermentations.

After fermentation, the cherries are peeled on a peeler and transferred to fermentation tanks, where they are fermented again under water for another 12 hours. The coffee is then transferred to African beds where it dries in the sun for 15 days.

Roastery Father's Coffee Roastery
Origin Ethiopia
Processing method Anaerobic
Roast profile Filter roast
Coffee beans/Capsules Coffee beans