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

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

Regular price $17.80

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
SUBREGION/TOWN: Gedeb
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: https://rhoadsroast-coffees.com/blogs/blog/comforst-coffee-and-bitteryu-croissants



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Customer Reviews

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A
Abubakar
Anaerobic Experience

It's one of a must try coffee beans. Very light on your stomach, no heartburn, soft yet strong and gives you a unique coffee experience.

A
Adrian S.
A 24 Hour Journey

Its been a crazy 24 hours. Ive learned I am a serious coffee addict. I was passionate before but now I think I may be a candidate for rehab ;-) Or, maybe its worth it going forever deeper into the rabbit hole...not sure. Let me explain. I ordered this coffee being well aware that anaerobic was going to be different. But not having had it--wasn't worried--"just how different could it be?" I asked myself. little did I know I was starting a journey that would possibly redefine the true potential of a coffee bean - but it was worth it.

I knew I was in for something when I retrieved the package from the mailbox and I could smell the coffee whilst carrying it back to the kitchen. --ordered the Medium/Full City roast. Ground it in a Rancilio at setting 12 (out of 50) and prepared a traditional pour-over using the V60. pre-wet the paper (non-bleached), bloomed it, poured the water and sat down to sip it.

Within 5 minutes was on the Rhoads Roast chatbot freaking out, enquiring if the coffee was burnt or over-roasted. Uggh. was not prepared for it-tasted like disappointment-bewilderment. The owner messaged me back and patiently talked me off the ledge. (indication number 1 I have a coffee problem.). She kindly provided me with detail of other peoples' experiences and a suggestion--maybe try it cold or French Press or...

SO glad she stuck with me and encouraged me to not give up. Being stubborn and unwilling to change from the V60 pour-over I set up a kitchen lab and proceeded to try all manner of variations. long story short--I will spare you the details--it hit! or as the new generation says "it slaps" (a compliment). Note--this is my experience only and yours may vary. not using an unbleached paper filter proved the key move for me personally. I feel like the non-bleached paper filter, even pre-wetted, masked the real flavors--really muted them and resulted in something that tasted like it came from Starbucks. ahah! therein the suggestion to try French press. So I used a metal cone filter for the V60, increased the grind to about 20 (out of 50), did a quicker pour and Voila! as in Wow!!. amazing cup of coffee-a revelation in fact.

Its so different at first that I think my palette needed to adjust. After about 7 or more cups I have to say-THIS is pretty darned good. as in true coffee lovers have to give this a try. each cup keeps getting better if that makes sense. its like the berry-chocolate flavors of Ethiopians are there but different, they do pop against a more acidic background, and it becomes almost like a craving.

Now that I figured out the prep for me--this will be a repeat buy. just try it and play with it. the reward is well worth it.

S
Steve Aguayo
An amazing bouquet of a floral and fruit taste unique in itself.

Amazing aroma upon first opening the bag followed along with an exquisite taste on the palate on the first sip.

J
Joanne Lasher
Bold Hybrid Coffee

After tasting this diverse coffee from Africa I knew this was really different. Tastes like blackberries. . If I added more cream, strawberries came to mind. Dreamy winter brew for sure.

E
Eric Cavatore
Great coffee!

Great coffee, very fragrant. I put the coffee in plastic zip bags for storage and the whole kitchen smells like freshly roasted cofee beans. That show this coffee is not stale at all, sitting on shelves waiting to be shipped.


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