DAK -Blueberry Boom - Ethiopia

Filter 250g

An explosion of flavours - this is what this coffee is about! A funky anaerobic Ethiopian that tastes like frozen blueberry yoghurt and cream soda.

Esayas Beriso selectively handpicks ripe cherry at his farm alongside his team. They only select fully ripe cherry for anaerobic fermentation. The cherries are then tightly packed inside a big sealed plastic jar and left fermenting anaerobically (without oxygen) for 18 to 24 hours. During this process, microbes consume all the oxygen in the container meaning that microbes that typically breathe oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able to dominate fermentation. After fermentation, cherries are carefully removed from the plastic jar and laid to dry in direct sunlight on raised beds for approximately 2 to 3 weeks. Workers turn the coffee frequently to promote even drying.