Ethiopia Anaerobic
Roast
Ethiopian anaerobic coffees are among the most flavorful and complex in the world. This limited release is bright, vibrant, and a little unexpected. Anaerobic processing brings out a more intense, layered profile, giving this coffee a lively acidity and a silky, almost juicy body. Expect notes of ripe fruit, soft florals, and a touch of sweetness that lingers. It’s a more expressive take on a classic Ethiopian cup, and a great pick for anyone looking to try something a little different.
This coffee is an extremely complex, well rounded cup marked with notes of blueberry and sweet citrus. We roast these beans on the lighter side, imparting just enough roast to bring out its more subtle floral notes.
THE DETAILS
| Process | Anaerobic Natural |
|---|---|
| Drying | Sun-dried on raised beds |
| Notes | Floral, Blueberry, Cocoa |
| Origin | Sidama Region, Ethiopia |
| Altitude | 6,200 ft. – 6,900 ft. |
| Varietal | Indigenous Heirloom |
| Body | Balanced |
| Type | Brewed |
Coffee is the seed of a tropical evergreen shrub. Growers around the world harvest and process a wide range of coffee varietals grown under widely different conditions. The genetics of the plant and the "origin terroir” greatly contribute to the character of the coffee you wind up tasting in the cup. At the Brooklyn Roasting Company we search out the world’s finest coffees and expertly roast them to tease out their many colorful characters. Our coffee team is constantly evaluating the coffees we source (or consider sourcing). At the outset, we measure the moisture content of incoming “green” and then sample roast these lots to determine the optimal profile for each coffee on a larger, commercial scale. We cup each sample roast on rotating stone tables equipped with circulating hot water baths, and a thick, tempered glass surface that floats on zany 1960’s superballs and hula hoops. This playful, colorful backdrop to cupping and assessing coffee–the core of our craft– is a constant reminder to appreciate and unlock the flavors and aromas that characterize the extraordinary beans we buy. Taken together with our “Color of Coffee” tasting approach, this crucial quality control step typifies our “serious but not snobby” approach.
