Ethiopia Anaerobic Natural Gerba Dogo

The lot was processed at the Gerba Dogu mill (sometimes spelled "Gerba Doku"), not far from Gerba town, in Ethiopia's southern Guji Zone. Gerba Dogu is run by Gemechu Shonora, along with brothers Shebura, Morkata and Adugna. Their father worked for the local union many years ago as a coffee collector, going out into the surrounding towns buying coffee cherries from farmers. The processing site sits at 2200 meters above sea level, and some of the farms they buy from are even higher elevation. Historically, they've produce dry and wet process coffees, and more recently started experimenting with anaerobic and honey processing as well. This is an Anaerobic Natural, which essentially involves storing the whole coffee cherries in air tight containers for a few days before laying to dry on raised drying beds. This added step seems to have enhanced flavors of berries and fruits in the cup, at times winey, and always sweet. The cups we brewed were quite aromatic too, slightly floral with resinous herbal accents. They typically dry these coffees in the sun for 3 days, and then an additional 2+ weeks in the shade to help the seeds to stabilize a bit. There are some pretty small beans in this lot, but thankfully not so small that you need to worry about roasting in the grid drum of a Behmor.