We taste: notes of blueberry preserves, roasted pineapple, Hi-C and holy basil complemented by a creamy body and bubblegum finish.

Producer: Kefyalew Obese

Region: Yirgacheffe, Ethiopia

Elevation: 1,945 meters above sea level

Process: Anaerobic Natural

Varietal: Wolisho

Coffee Story*

This lot from Yirgacheffe, Ethiopia is produced by Kefyalew Obese, a man who comes from at least four generations of coffee growers.

After inheriting the 6-hectare farm from his parents in 2008, Kefyalew began producing Wolisho, a varietal typically found in the Ethiopian highlands.

Co-operated with his child, Melesse, the Obeses are trained to pick cherries at optimal ripeness and are constantly experimenting with new processing methods and times.

Their proven technique has been trying small lots in many different stations, followed by replicating the best station’s process and continuing in this way until a satisfactory product has been achieved.

The Obeses processed this coffee using the Anaerobic Natural method. With this method, ripe cherries are harvested and then are fermented in an oxygen free environment. After this initial fermentation, the coffee is moved to raised drying beds to dry. The anaerobic fermentation process results in super fruited and wild flavor profile.