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Gizaw, Ethiopia

RM75.00 MYR

Tasting Notes: Blueberry, Dark Chocolate, Raspberry

Region

Wachoatu, Gedyo

Producer

Smallholders

Processing

Anaerobic Natural

Altitude

2000 - 2200 MASL

Variety

Heirloom

Gizaw is the name of the processing station and one name of the husband-wife team behind its operations. Gizaw Alemayehu and Frehiwot Mekonnen run several progressive coffee processing stations across Yirgacheffe. This specific coffee lot pushes the boundaries of controlled fermentation and processing for Ethiopian coffees in the highly trending global movement toward anaerobic processing.

The communities of smallholders surrounding Gizaw contribute to this lot, mainly from the Wachoatu village. The husband-wife team are influential advocates in the area for high-quality produce and ongoing social impact. With careful consideration and a desire to challenge the norm, they experimented with the anaerobic processing technique using sealed fermentation tanks for this lot. This oxygen-deprived environment alters the nature of acids and sugars in the coffee, often enhancing mouthfeel and complexity.

The coffee is first sorted by hand, qualifying only the ripest cherries before they are stored and sealed in the specially designed food-grade barrels. Oxygen is then displaced with nitrogen and carbon dioxide, altering the course of fermentation in favour of different flavours and textures in the cup. This lasts for 96 hours before the cherries are removed and dried as a natural process for up to 21 days before the milling. This results in an exciting coffee full of that natural berry and chocolate sweetness with a refined mouthfeel and structure, offering a unique take on the iconic region.