$20.00
This Ethiopian varietal originates from the Gedeb region, cultivated on a 120-hectare farm situated at elevations between 2,050 and 2,100 meters. The area’s average annual temperature of 23°C creates ideal conditions for flowering to begin in August, with harvesting typically occurring between November and December.
Anaerobic (oxygen-free) processing was introduced to this region in 2020. For this particular lot, a carbonic maceration method was used—an advanced anaerobic technique where whole coffee cherries are placed in sealed stainless-steel tanks. As fermentation begins, the cherries naturally release carbon dioxide, creating a pressurized, oxygen-free environment that intensifies the process.
Fermentation duration is determined by temperature readings: warmer temperatures shorten the fermentation time, while cooler conditions extend it. Throughout the process, the temperature is maintained below 25°C. While most cherries undergo fermentation for 4–5 days, this specific lot remained in the tanks for 10 days. The extended contact between the mucilage and the coffee seed enhances the infusion of sweet, fruity flavors into the bean.
As a result, the coffee develops a vibrant and distinctive profile, characterized by bold, fruity, and funky notes. By the end of fermentation, the cherries change from bright red to yellow hues. After fermentation, the cherries are carefully removed and dried slowly over 20–25 days on raised African beds under full sun.
The farmers play a crucial role in crafting this exceptional coffee. Recognizing their importance, Tracon Trading (the processor and exporter) actively supports them through social initiatives, including educational programs for farmers’ families—helping to improve access to knowledge and create brighter futures for their communities.
Region: Gedeb District, Gedeo Zone
Variety: Indigenous Heirloom
MASL: 2050-2100
Process: Grade 1 Natural / Carbonic Maceration
Brew Guide & Tasting Notes
FILTER
As a filter coffee try a 1:15 ratio of coffee to water (15g coffee to 225g water) at 94-95c. We are tasting a complex passion fruit and dried apricots upfront with hints of all spice and blackberry, finishing with toffee.
