Ethiopia Yirgacheffe Chelichele Gr1 Natural Anaerobic

Tastes Like: Plum  Cascara  Blackberry  Caramel
 
The Anaerobic processing method has only been recently introduced to the Oromia region of Ethiopia.  In this instance only the best fully ripe coffee cherries were selected and carefully left in an oxygen free environment for four to five days while controlled fermentation occurs.  After fermenation the coffee was then dried slowly on open drying beds under the Ethopian sun for a further fifteen to eighteen days.  The result is a sweet boozy cup with an acidity like red wine, heavy body and well balanced.
 
Solitude Coffee has only been able to obtain a small quantity of this special Ethiopian coffee so it's not likely to last long.  
 
Available for either espresso or filter coffee brewing.