Ethiopia Kercha anaerobic natural

Product detailed description

The Guji region of Ethiopia, named after one of the local Oromo tribes, has become a standout on the specialty coffee map in recent years. In the hilly area of Banko Michicha, local farmers grow heirloom coffee varieties at altitudes reaching up to 2,030 m.a.s.l. The harvest is delivered to the Guji Kercha processing station, which is also known for embracing modern fermentation techniques.

A highlight of this lot is the so-called “wine process” – a type of fermentation where whole coffee cherries are sealed in stainless steel tanks without access to oxygen. As fermentation begins, oxygen is naturally replaced by carbon dioxide produced inside the tank. The process is temperature-monitored and lasts 4 to 5 days, resulting in a clean and intense cup profile, free from the off-flavours that can develop in uncontrolled fermentation.

After fermentation, the cherries are traditionally dried on raised African beds for 15 to 18 days. Once properly rested, the coffee is transported to a dry mill in Addis Ababa for final sorting and processing.

In the cup, you can expect a structured and fruit-forward profile – think dark berries, subtle hints of wine-like fermentation, and a sweet, juicy body. A bold yet balanced coffee experience.

country: Ethiopia
region: Guji
farm: Kercha
altitude: 1900–2050 m a.s.l.
variety: Heirloom
classification: microlot
process: anaerobic natural

use: OMNI / for filter and espresso

taste profile: blackberry, lemongrass, red haribo gummies

producer: qb coffee s.r.o., Březová 621/62, Brno Jundrov 63700