Ethiopia Semeon Abay Anareobic Capsules

The Semeon Abay coffee is named after Semeon Abay. He has many years of experience producing naturals with different methods. 

The cherries come from high altitudes, around 2000 masl, and they are floated and hand-sorted before fermentation. The cherries are then stuffed into polypropylene bags which are stacked in piles of two. Every 12 hours, for five days, they rotate the coffees, so the bag on the bottom becomes the bag on the top. By restricting the air circulating the cherries, they increase the development of lactic bacteria, resulting in intense, fruity and sweet coffees.

After five days we remove the cherries from the bags and spread them in thin layers on the drying beds to stop the fermentation process. The average drying time is 15-20 days.