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RhoadsRoast Coffees & Importers

Ethiopian Yirgacheffe Biloya Anaerobic Process Natural Grade 1 Fresh 100% Arabica Coffee Beans, 1-10 lbs. Selection

Ethiopian Yirgacheffe Biloya Anaerobic Process Natural Grade 1 Fresh 100% Arabica Coffee Beans, 1-10 lbs. Selection

Regular price $31.00 AUD
Regular price Sale price $31.00 AUD
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Roast Profile

Remember to store properly. Brew & Enjoy!

Please store properly in an air-tight container, away from light, moisture, extreme temperatures, & oxygen. Once the beans are transferred into an air-tight container, please store in a dark pantry or kitchen cupboard for maximum freshness dating to up to 8 weeks.

Be prepared for a coffee ride of your life, thanks to experimental Anaerobic Natural processing, this high scoring coffee has sweet chocolate and strawberry notes for its aroma. The cup bursts flavors of chocolate, blackberry and zinfandel. In addition, this flavorful cup has stone fruit candied flavors of plum and apricot. You will taste the milk chocolate transition to a dark chocolate and caramel finish. As this Ethiopia cools, you will notice a touch of citrus spritzer flavor to brighten this cup. A coffee hosting a spectrum of flavors , each unique to every individual. This is a special micro lot coffee, with specific import markings and milling standards. Each lot is remarkably different and offers tremendous cupping nuances as a result of fermentation. Lots of fun and serious discussions in cupping here to offer you our take on what we taste as prevalent in the final cup, roasted at medium, cupped black, absolutely no additives. 

COFFEE GRADE: Yirgacheffe Anaerobic Natural, Grade 1

FARM/COOP/STATION: Worka Washing Station
VARIETAL: JARC varieties , Local Landraces
PROCESSING: Anaerobic Natural
ALTITUDE: 1,990 meters above sea level
OWNER: Farmers delivering to Worka Station
REGION: Yirgacheffe
FARM SIZE: <1 hectare on average
BAG SIZE: 60kg GrainPro
HARVEST MONTHS: Low elevations: October - December
                                 High Elevations: November - January 

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.  

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually by the immediate family. As more producers and washing stations enter specialty coffee, unique processing methods are a new way to stand out among the increasing number of sellers. One of those newer processing methods is anaerobic fermentation. 

Let’s take a closer look

In general, anaerobic means oxygen-free. You might ask, how is this done with coffee where fermentation tanks are typically in open spaces? Answer: the coffee is placed into hermetically-sealed, stainless steel containers. Aside from yielding new, unexpected flavors, the anaerobic process provides a high level of control of the sugars, temperature, pressure, pH and time.

There are some facts we need to review before learning how this works. First of all, the flavor of the coffee fruit is concentrated in the juice, not the seeds. Coffee cherries are the fruit of the shrub and the sugars are contained in the mucilage. The concentration of sugars and flavors depends on the variety, ripeness of the fruit, and type of soil among other factors.

Now let’s move on to the process. First the coffee is de-pulped and the seeds are placed inside the fermentation tanks. The separated mucilage is then tightly packed into a gel-like consistency and added to the fermentation tank until it covers the entire parchment. As the fermentation begins the levels of O2 diminish and the CO2 increase, creating pressure in the fermentation tank. The process lasts between 18 to 23 hours – long enough for the mucilage to be consumed, but not so long that alcohol is produced. After 15 hours the pH needs to be constantly controlled to determine how the fermentation is progressing.

The pressure created by the CO2 allows the flavors of the coffee juices to be injected into the parchment. Once the fermentation has concluded the tanks are opened (carefully!!! Due to the high pressure). The coffee is then sun dried for at least 4 hours otherwise the fermentation might continue and the flavors would change. Sealed-tank fermentation for coffee is just one of a number of interesting innovations occurring on forward-thinking farms. 

Further reading:

Customer Reviews

Based on 11 reviews
This coffee is so wonderful it is an addiction

I simply cannot live without this bean and it is definitely an addiction. The flavor is full, rich and wine like - as rewarding as a good Cabernet at a medium-dark and very fruity and wine like at a light to medium roast and is always a pleasure with great body and a comforting aroma. I came here today looking for a way to order ahead as it is a must have in our blend of great Rhoads Roast coffees and my favorite alone at any roast and any time prepared Turkish style and blended with Bolivia beans. You simply must try Yirgacheffe Biloya anaerobic processed beans. We are looking forward to any other anaerobic bean that may be available in the future as a must try and cannot wait to have more of this wonderful bean that causes withdrawal when unavailable!

Flavorful Coffee

This is a good cup anytime of the day. I prefer in my expresso machine, but my wife prefers it our French press. An enjoyable flavorful coffee that we will buy again.

Alice Lawson
Still figuring out what it's all about

New year, new order is needed. So I strolled into RhoadsRoast's website. They've got some new stuff. After having some brilliant Guatemalan enjoyment, ready to order pretty much the same, I saw this anaerobic Ethiopian variety. After reading the description, which made me all fluffed up and ready, I dived into ordering it without much thought. Talk about instinct!! I made the right pick again. It's complexity is full on and yet so harmonious in every sip. I savour the sniffing of the beans, to the grinding of the beans, to perculating it in my mukka, hearing the gurgling sound. I don't want to say any more, as it might instigate the selling out of this exquisite coffee.

craig cross
Great Beans

Great beans great price and always fast and free shipping THANKS!!!!!!!!!!!!

Joe Fehrer

After following the reviews and learning more about the Anaerobic process used to “cure” these Ethiopian beans I decided to give them a try. WOW. I grind the beans for each serving (so they’re fresh) and use a French press for brewing. The first smell and taste was/is that of fruitiness dropping away to a more nuanced sweetness with a little tangy bite. The folks at Rhoads Roast aren’t kidding about this coffee taking you on a ride, it’s simply delicious and well worth trying.

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