Ethiopia Sidama Karamo Anaerobic Natural

For the discerning coffee connoiseur, this anaerobic natural cup is a fruit bomb from front to back. Anearobic processes has been changing the coffee landscape, and this particular lot shines above most.

First, cherries are immersed and floated in water tanks to remove the low density coffees. Cherries are then closed in an airtight fermentation tank. The tanks are regulated by valves to ensure no oxygen can enter throughout the fermentation process. The fermentation occurred for 7 days until the pH level dropped to the target 3.8 in order to highlight the desired profile of winey, dry fruit, juicy, rich floral and tropical flavors. Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain constant temperatures between 15 and 18 degrees Celsius and to keep the fermentation very slow.

The fermentation process was homogenized by rotating or moving the tanks. At the end of the seventh day, the fermentation was suspended by taking out the cherries from the tanks. On the first day out of tanks, a quick drying is applied until the coffee humidity drops to 35%. Cherries were then dried for 30 days under shade on African beds. Once the drying period is completed and the humidity decreased to 12%, cherries were collected and stored in a conducive warehouse for four weeks of resting time before final milling and sorting. The Gara Agena washing station is owned and operated by the Yonis family. We have had the pleasure of working with Faysel since 2015, and the coffee never disappoints!

Tasting Notes of blueberry, raspberry, boysenberry, winelike

Transparency Report

	Coffee Review Score
Blind Assessment	Complex, richly sweet-tart. Pomegranate, pineapple kefir, cocoa nib, freesia, cedar in aroma and cup. Tart-leaning structure with bright, bright acidity; very full, satiny mouthfeel. Tangy finish with notes of cocoa nib and pineapple kefir.
Notes	Produced by Faysel Yonis, from trees of local heirloom varieties of Arabica, and processed by the anaerobic natural method (whole coffee fruit is fermented with limited oxygen before drying) at the Gara Agena Washing Station. Bear Lake Coffee Co., a B Corp-certified coffeehouse and roastery located in Barronett, Wisconsin, is committed to sustainability through its Coffee with a Purpose™ initiative, which ensures that farmers receive compensation well above the Fairtrade Premium for their exceptional small-batch coffee.
Bottom Line	A multi-layered, tartly fruit-centered, tangy, cocoa-laden anaerobic natural Ethiopia with enigmatic layers of sweet and savory impulses.