Bouquet. ‧₊˚❀༉‧₊˚.

Farmers: Kefyalew Deressa

Origin: Gera, Genji challa, Ethiopia

Altitude: 2000masl

Process: Anaerobic washed

Varietal: 74110 and 74165

Roast level: LIGHT

Notes: Keylime pie, peach, white chocolate, love letters

We had this coffee railed up to us from the west coast. We loved how beautiful this coffee cupped and couldn't resist having it on the menu. Did we need it? Probably not. We wanted it though & wanted to start a relationship with Kefyalew. There's so much amazing coffee in Gera and this is one of those coffees. If you LOVE washed Eths...clean. bright, floral cups...this is the love letter.

What is WASHED ANAEROBIC?

Washed anaerobic coffee processing is an innovative and meticulous method that combines traditional washed (wet) processing with the controlled fermentation techniques of anaerobic processing. The result is a cup with vibrant clarity, enhanced acidity, and a unique depth of flavor.

The Process:

1. Selective Harvesting

   • Only the ripest coffee cherries are handpicked to ensure uniform fermentation.

1. Anaerobic Fermentation

   • The whole cherries are placed in sealed, oxygen-free fermentation tanks.
   • Inside the tanks, naturally occurring or introduced microorganisms break down the sugars in the fruit, developing complex flavors.
   • This process typically lasts from 24 to 96 hours, depending on temperature, altitude, and desired flavor profile.

1. Depulping & Washing

   • After fermentation, the coffee is depulped (the fruit is removed from the beans).
   • The beans are then washed with clean water to remove any remaining mucilage (sticky fruit residue).

1. Drying

   • The washed beans are spread out to dry on raised beds, patios, or mechanical dryers until they reach the optimal moisture level (about 10-12%).

What Makes It Unique?

• Complex Flavor Development: Anaerobic fermentation encourages the production of exotic flavors, like tropical fruit, floral notes, and deep sweetness.
• Increased Clarity: The washing process removes excess pulp, leading to a cleaner, more refined cup.
• Balanced Acidity & Body: The anaerobic environment enhances acidity while maintaining a smooth, syrupy mouthfeel.

Final Cup Profile

Washed anaerobic coffees often showcase bright acidity, clean sweetness, and layered complexity, making them a favorite for specialty coffee lovers seeking something both experimental and refined.

Kefyalew & the nano challa coop

Just minutes from the gates of the famous Nano Challa cooperative, Kefyalew Deressa’s Genji washing station sits tucked at the edge of the Belete-Gera forest. Kefyalew’s start in coffee came somewhat unexpectedly. While working as a server at Central Jimma Hotel (our hotel of choice while traveling in the West), a representative for Penagos took an interest in him and, toward the end of their conversation, offered him a job as a Penagos technician. He took the job and worked for Technoserve, helping them install and service Penagos ecopulpers across the country and, over time, began to communicate directly with Penagos—eventually becoming the company’s exclusive distributor in Ethiopia. Kefyalew continues to distribute Penagos equipment as well as Draminsky moisture meters and plastic material used for covering raised beds. He bought his washing station in Gera three years ago, installed a Penagos ecopulper, and began production by purchasing cherry from some 250 smallholders. His outgrower program continues even as his own farm, planted with variety 74110, has begun to produce. At Gera Genji, Kefyalew produces washed coffee and naturals, and is experimenting with anaerobic style coffees.