Asnake and his partner Aiklilu have been working together to create a future for Ethiopian coffee that is approachable, accessible, and fully transparent. The team at Basha Bekele has roughly 86 people on the farm managing the entirety of their operations, from picking to packing and sorting the many different varieties of coffee like natural, washed, and anaerobic natural.
Anaerobic fermentation processing is becoming more and more popular. During this type of fermentation, the coffee is sealed in a container where no oxygen is present (anaerobic = lack of oxygen). The reason the oxygen is pulled is to intensify the fermentation process. The results are full and rich flavors deep in the bean itself.
As you open this bag, move slowly, intentionally even, to notice the subtle intricacies that come from anaerobic fermentation. The juice on this brew will be heavy and the flavors will be refreshing and clean. So saddle up and get ready to roll it on home.
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