About Anaerobic Fermentation with Sun Drying Process
The whole coffee cherries undergo anaerobic fermentation first, then they are sun-dried on raised beds. Anaerobic fermentation is a technique inspired by the process used in winemaking. Freshly harvested coffee cherries are treated with anaerobic fermentation. A sealed environment is created where the cherries are depulped, removing the fruit pulp. Then, the coffee cherries, which still have a mucilage layer, are placed in large stainless-steel airtight tanks, isolated from oxygen. During the anaerobic process, the breakdown of the mucilage and the accumulation of carbon dioxide pressure gradually increase. This pressure forces the aromatic compounds from the mucilage into the coffee's parchment layer. Through controlled fermentation, adjusting factors such as pH, temperature, and humidity, this method results in coffee beans with a cleaner flavor, fuller aroma, and purer taste than traditional processing methods. It brings out distinctive tropical fruit flavors and the aroma of red wine.
Ana Sora Estate was established in 2013 and spans 250 hectares. It is one of the rare single-origin estates in Ethiopia, owned by Israel Degfa, the second generation of an Ethiopian coffee production family. The coffee is grown at altitudes between 1900 and 2350 meters above sea level, which allows the coffee cherries to mature more slowly, resulting in a richer and more complex flavor profile.
Wush Wush is a variety native to Ethiopia, named after the town of Wush Wush. It is considered a rare variety, and the coffee beans emit unique aromas of rum, grapes, and berries that are noticeable right when grinding. The flavor profile starts with a rich and robust note of boozy cherries, followed by tropical fruit aromas in the middle, and ends with a strong, intense finish. The complexity and variety of flavors make it increasingly sought after in recent years, with different versions of Wush Wush earning high ratings in coffee reviews.
The 2021 harvest batch has not only continued to refine the processing but has also made the flavor more explosive. It’s like a fruit and wine bomb bursting in your cup. From the moment you take a sip, the flavors hit the taste buds with a strong punch, and the various fruity and wine-like aromas continue to evolve, lingering long after swallowing. To fully explore its layered flavors, you may want to adjust the coffee-to-water ratio or lower the concentration, allowing for a more varied drinking experience.
le brewlife® Ethiopia Guji Rum-Anaerobic Wush Wush G1 received an impressive score of "93" in the 2021 Coffee Review.
Note: Food items are not applicable for the 7-day appreciation period.
