Additional lab notes: This coffee underwent a very short anaerobic process, making it more closely resemble natural process coffees than other anaerobic naturals we’ve carried from Ethiopia. This is a fantastic daily drinker. Fruity flavors and full mouth feel, with hints of floral notes. Raspberry is most prominent of the berry flavors, but we also taste cherry and blackberry. We’ve been brewing this one just a little stronger than standard and really enjoy it. For French press, try a coffee to water ratio of 15.5:1.

Preferred brew method: French Press, Pour Over, Drip

About the origin: This coffee comes from the banko chelchele station, located within the gedeb district in the gedeo zone in Ethiopia. This zone is frequently referred to as yirgacheffe, although the coffees from the gedeb district frequently receive beans from both guji and yirgacheffe zones.

About the processing method: These beans underwent a brief, 24 hour anaerobic fermentation. This helps break down mucilage and develop complex, nuanced flavors. Afterwards the beans undergo a drying process (natural process) for 27-30 days, until they reach the desired moisture content.

Certifications: None

Sourced by: Royal Coffee

Humanitarian efforts: For this coffee, Lab Notes Coffee will donate 1.25% of each purchase to support the humanitarian efforts of World Vision in Ethiopia and 1.25% locally.