We taste: notes of blackberry jam, raspberry syrup, raw sugar, black tea and floral notes similar to lilac and roses.

Producer: Shito Hailemariam

Region: Bona Zuria, Sidama, Ethiopia

Elevation: 2,280 meters above sea level

Process: Anaerobic Natural

Coffee Story

Shito Hailemariam produces coffee on her 3.2 acre farm in the Bona Zuria zone of Sidama, Ethiopia at an elevation of 2,280 meters above sea level. The farm is planted in a variety of coffee varietals as well as shade and fruit trees including avocado, mango and inset. This specific lot is the production of ripe cherries harvested from trees planted in 2012. Shito comes from a long line of coffee producers and has been cultivating coffee for 28 years.

This lot is an anaerobic natural. With this process, ripe coffee cherries are harvested and sorted before being rested in closed bags (anaerobic fermentation). After resting, the coffee is then dried on raised drying beds. The cherries are sorted various times throughout the drying to ensure only fully developed and defect-free coffee cherries are delivered to the dry mill for final milling, sorting and preparation for export. The anaerobic fermentation stage concentrates acids and sugars in the cherries leading to higher levels of brightness, sweetness, complexity and body in the cup.

As you're enjoying this coffee, look for notes of blackberry jam, raspberry syrup, raw sugar, black tea and a floral aroma. These notes are complemented by a juicy, complex acidity, deep sweetness and silky body.