Ethiopia - Suke Day Lot Limited Oxygen Natural

This coffee... mwah! Chef's kiss. Suke Day Lot is definitely an early contender for "Coffee of the Year" here at the roastery. Elegant, sweet, smooth, and delicious, this is everything we look for in a natural processed Ethiopian coffee.

As the name implies, this microlot features only the ripe cherries that were harvested and brought to the Suke Quto washing station on a single day.

Suke Kuto Day Lot undergoes a limited oxygen fermentation, also referred to as anaerobic natural process. Ripe cherries are first floated to remove lower-density fruit, ensuring only the highest quality remains. They are then fermented in oxygen-controlled environments for approximately 24 hours, influenced by naturally occurring environmental yeasts. This process enhances clarity, fruit notes, and sweetness. Post-fermentation, the cherries are slowly dried on open-air tables under mesh canopies, preserving the nuanced flavors developed during fermentation.  

We're enjoying notes of peach-like stonefruit, with a distinctive mandarin orange acidity and a floral sweetness reminiscent of honeysuckle.

Given the delicate, fruity and sweet nature of this coffee, we recommend using pour-over brewing methods to fully appreciate it. At the cafe, we feel it really shines on a Hario V60 dripper, but we encourage you to experiment with your method of choice!