Ayel Gobena Anaerobic Natural

Highlights

“Ayel Gobena's small family-run farm sits in Uraga, in Ethiopia's Guji Zone, growing the 74110 and 74112 varieties. The cherry gets 72 hours of anaerobic fermentation, and controlling that stage lets the coffee's natural sweetness and structure develop. In the cup, raisins bring a concentrated sweetness lifted by a bright orange, a medium body with lively acidity and a rounded finish — juicy yet balanced, and an intriguing slow pour-over at home.”