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Ethiopia Gera Estate Anaerobic Natural - Our roast rated 95 points!
Ethiopia Gera Estate Anaerobic Natural - Our roast rated 95 points!
Ethiopia Gera Estate Anaerobic Natural - Our roast rated 95 points!
Ethiopia Gera Estate Anaerobic Natural - Our roast rated 95 points!
Ethiopia Gera Estate Anaerobic Natural - Our roast rated 95 points!
Ethiopia Gera Estate Anaerobic Natural - Our roast rated 95 points!
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Ethiopia Gera Estate Anaerobic Natural - Our roast rated 95 points!

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$26.00
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$26.00
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LIGHTER ROAST | Tropical Fruits I Dried Blueberry I Chocolate Fudge

This amazing coffee is back! Our roast rated 95 points by Coffee Review (October 2022). This one is a complex fruit-driven cup with notes of tropical fruits, dried blueberry, & chocolate fudge! We were blown away when it reached our cupping table. This is one you home connoisseurs want to experience for sure.

"A dessert-like Ethiopia anaerobic natural: chocolaty, fruit-driven and deep, evocative of a tropical fruit melange, with vibrant acidity and lush body"  Coffee Review, Oct 2022

Region: Djimma
Varietal: Heirloom
Elevation: 2000-2200m
Milling Process: Anaerobic Natural
Drying: Raised Beds


The Gera Estate is at altitudes over 2,000 meters above sea level. This altitude combined with the nitrogen-rich plants & natural fertilizers provide excellent growing conditions. No chemical fertilizers or insecticides are used & production at Gera focuses on sustainability and great working conditions for its employees. The estate provides housing, childcare and education, clean drinking water, electricity, healthcare, & recreational facilities for all of its employees free of charge. 

What is the Anaerobic Natural processing method 
This small lot was processed using the relatively new anaerobic natural process where coffee is fermented without oxygen. This distinct fermentation method results in complex, exotic flavors because of the different acids it creates. During this process, anaerobics are placed in sealed tanks that are pressurized from CO2 buildup. This additional pressure forces more juices and sugars into the coffee. The remaining pressure and oxygen are let out using releasing valves. As you can imagine, there is a considerable amount of meticulous attention to detail to produce this special coffee.