In the Cup
 
A punchy, decadent lot that highlights the expressive nature of anaerobic processing. Bright passion fruit, golden kiwi, and fresh pineapple yield to a warm, aromatic hint of rum, giving this coffee exceptional depth, complexity, and a lingering sweet finish.
 
Description
 
This anaerobic lot comes from Idido, in Yirgacheffe, and is supplied by Girma Tamiru. The name Girma Tamiru can be translated into English as “Grace Miracle”. The site has been operating for three years, and this is the second year it has worked with Ephtah Specialty Coffee. It sits at approximately 2,170 metres above sea level and covers around 2.5 hectares. Coffee is grown by nearby smallholder farmers under the shade of false banana trees. The coffee is produced from local heirloom cultivars and is harvested between November and January.
 
For this anaerobic process, the coffee is fermented in plastic barrels for nine days. It is then dried for around 12 to 15 days before being stored in the site warehouse and moved to Addis Ababa when ready. The processing approach is chosen to maximise intense, juicy flavours, while careful drying and storage support quality and consistency. The site has around 150 drying beds, with three permanent employees and around 70 seasonal workers during the harvest period.