Ethiopia Bensa Sidamo (Anaerobic)

Description

The strength of Sidamo coffees lies in the region’s diversity of profiles. The many microclimates and varying soil types lead to striking differences from town to town.

Farmers selectively handpick ripe cherries and deliver them to the station. At intake, employees visually inspect the cherries and accept only fully ripe cherries for anaerobic fermentation. Selected cherries are tightly packed in GrainPro bags and sealed shut. Cherries ferment anaerobically (without oxygen) for 18 to 24 hours. After fermentation, cherries are carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn the cherries frequently to promote even drying. It takes approximately 2 to 3 weeks for the cherries to dry.