Ethiopia Koke Anaerobic

This lot was processed using an experimental method where the cherries were first left to ferment in an anaerobic environment for 72 hours. During fermentation, the Koke station tries to lower the temperature as much as possible to keep the flavor profile as pure as possible. For this reason, the barrels of cherries are immersed in the river, where the constant flow of water from the mountains ensures a temperature of around 15 degrees. On the palate, you can enjoy an explosion of tropical fruits such as mango and pineapple, complemented by notes of berry fruit.