Ethiopia, Aricha Kebele

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Roasts and ships Monday through Thursday.

  • We Taste: Mango, Passionfruit, Honey
  • Process: Anaerobic Natural
  • Varietal: 74110, 74112
  • Elevation: 1,950 - 2,300 masl
  • Region: Gedeo, Yirgacheffe

Finding an experimental lot like this in Ethiopia is extremely rare. The producer, Abiyot Ageze, grew up in Yirgacheffe, a coffee-rich area in Ethiopia. His company, Boledu, is responsible for producing some of the tastiest mind blowing naturally processed coffees on the market.

This experimental coffee is sealed in tanks and fermented for 3-5 days. Then left to sun dry on raised beds for 16-21 days. The fermentation process imparts some striking flavor characteristics that goes beyond the typical naturally processed flavor profile.

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