Strawberry Jam • Banana
This is the first year we have worked with Esayas Beriso — and we couldn't be more impressed.
Mr. Beriso's farm sits at a more than 2300 meters above sea level, where ripe coffee cherries are carefully handpicked and then fermented for 72 hours in shaded barrels. Esayas closely monitors the fermentation process, adjusting it to ambient temperature changes in order to maintain an ideal anaerobic environment.
Once fermented, the cherries are shade-dried on raised beds for 7-10 days, and turned repeatedly. The result is everything we love about anaerobic natural coffees, a fruit forward boozy cup with notes of blueberry.