Ethiopia Gatta 168 Hour Anaerobic

Highlights

“A Gatta lot from Daye Bensa in Sidama, processed with a 168-hour cold fermentation. Ripe cherries are sealed in GrainPro bags and submerged in tanks of cold water for 168 hours, then raised on African beds to dry. This method evolved from early river-based experiments at Gatta and represents a peek at the possibilities ahead for post-harvest processing in Ethiopia.”