• Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic
  • Ethiopia Yaye Anaerobic

Ethiopia Yaye Anaerobic

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Origin

Origin – Ethiopia
Region – Sidamo
Producer - Testi Coffee
Washing Station - Yaye Washing Station
Variety – Heirloom
Processing – Anaerobic Natural
Altitude – 1995m-2230m
Crop year - 2025/2026

Elegant and very balanced fermentation.

Description

Historically, Sidamo refers to a wide geographical region encompassing much of central-south Ethiopia, that is well known for producing exceptional natural and washed coffees. The region is located in Ethiopia’s South East Coffee Zone, and includes renowned coffee-producing localities such as Yirgacheffe, Kochere, West Arsi, Bensa and Guji. Sidamo extends across the states of Oromia and the Southern Nations, Nationalities, and People’s Region (SNNPR), two of eleven ethnically-based regional states of Ethiopia. After a 2019 Referendum, some of the territories that fall under the the Sidamo coffee region have separated from the SNNPR and become the autonomous Sidamo regional state.

Coffees that are grown and processed in Sidamo showcase an extremely diverse range of flavour profiles, and are noted for their intensely fruit-forward, tea-like, floral and complex character that is sought after worldwide. It is widely accepted that the coffee species, Arabica, originated in the lush forests of southern forests of Ethiopia and hence growing conditions in this area are perfectly suited for producing exquisite coffees.

Processing

First, cherries immersed and floated in the water tanks to remove the low density coffees and cherries were closed in air tight and in a fully sealed and controlled fermentation tank. The tanks regulated by valves to ensure no oxygen can seep throughout the fermentation process. The fermentation occurred for 7 days until the pH level dropped to 3.8 to get the desired profile of winey, dry fruit, juicy, fruity flavors, rich floral. Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain constant temperature between 15 and 18 degrees Celsius and to keep the fermentation very slow. The fermentation process was homogenized by rotating or moving the tanks.
At the end of the seventh day, the fermentation suspended by taking out the cherries from the tanks.
On day one, quick drying applied until the coffee humidity drops to 35%. Cherries were dried for 30 days under shade net on African beds. Once the drying period completed and the humidity decreased to 12%, cherries collected and stored in a conducive warehouse for four weeks of resting time.