Hamasho anaerobic

Highlights

“Hamasho anaerobic is grown by Eliyas Dukamo's Elto Coffee in Bensa, Ethiopia, at 2,200-2,450 m. Cherries are float-sorted for density, sealed for a controlled 72-hour anaerobic fermentation, then dried for 15-20 days on shaded African raised beds that are rotated every 30 minutes to regulate temperature and stop fermentation at the right moment. Apollon's Gold roasts it on an omni profile and recommends a 1:17-19 ratio; the roaster notes this is an unusually clean anaerobic natural for the 74158 cultivar.”