ETHIOPIA HAMBELA ANAEROBIC

REGION: OROMIA
ZONE: WEST GUJI
DISTRICT HAMBELLA
WAMENA
KEBELE: DERI KIDAME
VILLAGE: DERI
ALTITUDE: 1900- 2000
VARIETAL: HEIRLOOM

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.