Expect a distinct hibiscus aroma and fruity notes of mango, pineapple, melon, cactus, and cherimoya. Cherimoya grows in the Andes and has flavour characteristics of strawberry, banana, and pineapple.
We also noticed a hint of balsamic, sweet bubblegum, and cacao-nibby aftertaste! The mouthfeel is clean with a medium body.
All of our coffees are roasted to order and shipped wholebean to ensure maximum freshness.
Farm / Cooperative: Adola washing station
Producer: Israel Degfa & Semeon Abaye
Region: Aferara kebele
Process: Natural, bag fermentation
Harvest Period: October-November
Is this a coffee? We’re almost 100% sure… but it’s a strange one. Maybe the strangest we’ve ever tasted. The complex taste comes from a special process that is called bag fermentation.
The cherries are grown at high altitudes, floated, then hand-sorted before fermentation. For fermentation, the cherries are stuffed into polypropylene bags and stacked in piles of two. Every 12 hours, for five days, they’re rotated top-to-bottom, this restricts the air circulating around the cherries, increasing the development of lactic bacteria, and resulting in an intense, fruity and sweet coffee.
After five days cherries are removed from the bags and spread in thin layers on the drying beds to stop the fermentation process. The average drying time is 15 – 20 days.
Semeon Abaye is an heirloom variety, and a-typically, the beans are not selected for size… So they definitely don’t look pretty, but the taste is amazing.
This coffee stopped us in our tracks, we’ve never tasted anything like it. Semeon Abaye delivers a truly out of the box coffee experience.