Ethiopia Sidama

Cherries from the Mesai Cooperative are sealed for three days in oxygen-free environments. The fermentation builds jasmine, stone-fruit, and a touch of red wine — layers that carry through to the cup. Drying on raised beds for two weeks fixes the aromatics. The result is luminous, layered, unmistakably alive.

72h Anaerobic Natural — Ripe cherries are sealed whole in airtight fermentation environments with one-way CO₂ valves. Over 72 hours, the oxygen-depleted environment drives a slow, controlled fermentation that produces unique esters and organic acids unachievable through conventional processing.

The extended anaerobic phase amplifies fruit-forward characteristics — deepening cherry and plum notes into a port-like richness — while generating a lactic sweetness that rounds the body. After fermentation, the cherries are carefully transferred to raised drying beds for Raised beds, 14 days of slow, even drying.

We roast this Ethiopia Sidama on a Medium profile calibrated to bring out its inherent fruit and floral sweetness while preserving the full expressiveness the anaerobic fermentation creates. The goal: a cup where the dark cherry depth and bright top-notes coexist in balance.

Each batch is roasted to order in small lots (max 12 kg) on our Loring S15 — drum-roasted, profiled to a development time of 18–22%, dropped within 60 seconds of first crack. We rest the beans for 5–7 days post-roast before shipping so the flavors fully bloom on arrival.