An Anaerobic Natural lot from Esayas Beriso in Guji, Ethiopia. This lot was fermented in barrels for 18 - 24 hours before being laid to dry as a natural! The results were pretty wild - we were reminded of blueberry, violet and loads of artificial sweetness, with a creamy sweet mouthfeel.
Dak was founded by Louis-Philippe Boucher and Veronique Lagarde, and they roast in Amsterdam, the Netherlands. This coffee was roasted on 5.9.22.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.