An icon returns: this season sees a dry anaerobic lot from the Tulise Washing Station in Gedeb, Gedeo, Ethiopia. These coffees are fermented as whole cherries in tanks, carefully selected and sorted, and ferment for 4-5 days before being dried for ~3 weeks, partially under shade. We found a fruity and quasi-artificial titled profile that reminded us of jellybeans, florals, and juicy lime whilst hot, shifting toward a tealike oolong, cherry choc raspberry funk as it cooled!
Dak was founded by Louis-Philippe Boucher and Veronique Lagarde, and they roast in Amsterdam, the Netherlands. This coffee was roasted on 1.9.2026.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.