Ayel Gobena Anaerobic Natural

From Uraga in Ethiopia’s Guji Zone, Ayel Gobena’s coffee is from his small family-run farm that grows the 74110 and 74112 varieties. This coffee undergoes 72 hours of anaerobic fermentation, and controlling the fermentation stage allows the coffee’s natural sweetness and structure to develop.

In the cup, raisins bring a concentrated sweetness elevated by a bright orange, medium body with lively acidity and rounded sweetness. Juicy yet balanced, this offering makes for an intriguing slow pour-over at home.