ETHIOPIA NEGELE GORBITU OMNI
This Anaerobic from Negele Gorbitu in Yirgacheffe was fermented for 4-5 days in vacuum sealed bags and afterwards dried in the sun for 18 days on raised african bags. The coffee is made up of three varieties: Kurume, Dega and Wolisho.
What does Anaerobic fermentation do to a coffee from Ethiopia? That’s right, makes it even more funky, and even more fruity. It’s a bit like going to a tropical island, but now your flying business class, sipping Pina Colada’s. And when you arrive, the car rental company gives you a convertible Jeep Wrangler instead of a Volkswagen Golf. And the coffee you drink tastes like strawberries, papaya, melon, orange and roasted pineapple.