Ethiopia Sidama Faysel Abdosh Karamo Anaerobic Natural
For seven full days, the cherries ferment until the pH drops to the target 3.8, a level carefully chosen to unlock the coffee’s signature profile: winey structure, dried fruit sweetness, juicy depth, and rich floral-tropical aromatics. Throughout this period, the tanks rest in concrete water baths that maintain a consistent temperature between 15–18°C, preventing overheating and ensuring a slow, even fermentation. The tanks are periodically rotated to homogenize the process and develop balanced, clean flavor expression.
At the completion of day seven, the cherries are removed from the tanks, and drying begins immediately. A quick first-day drying phase reduces moisture to 35%, stabilizing the fruit. The cherries are then transferred to raised African beds, where they dry under shade for 30 days, an intentionally slow process that preserves complexity and protects the delicate aromatics. Once moisture reaches 12%, the coffee is rested for four weeks in a climate-appropriate warehouse before final milling and sorting.
This coffee is produced at the Gara Agena Washing Station, owned and operated by the Yonis family, with whom we’ve partnered since 2015. Year after year, their dedication and craftsmanship shine—and this lot is no exception.
COFFEE INFORMATION
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Origin: |
Ethiopia |
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Variety: |
774110, 74158 (Heirloom Landrace Varieties) |
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Process: |
Anaerobic Natural |
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Washing Station: |
Gara Agena (Karamo) |
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Farmer: |
Faysel Abdosh |
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Region |
Sidama |
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Subregion |
Bura, Karamo, Hayissa Olocho, Geta River |
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Drying Practices: |
Raised African Beds |
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Elevation (MASL): |
1900-2300 |
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Grade: |
1 |
