Ethiopia Chelbesa Danche Anaerobic Washed

Smallholder farmers deliver their cherries to the washing station in Chelbessa for processing. For the Anaerobic Washed lot, only the ripest of cherries are selected, hand-sorted and floated to remove all defects. Cherries are then de-pulped and left in sealed tanks to ferment for 48 hours, without the presence of oxygen (anaerobic). After fermentation, the parchment is washed twice with clean water before being laid to dry on raised beds for 15 to 20 days, depending on the weather. 

SNAP operates 7 washing stations in key coffee-producing areas like Sidama, Yirgacheffe, and the Guji Zone. SNAP focuses its operation on three fundamental pillars – Consistency, Education, and Sustainability. It is within their purpose to improve the livelihood of supporting farmers, and last year their team of agronomists trained more than 6,000 farmers in land and nursery management, and climate-smart agriculture through crop diversification and intercropping.

Sourced from the Chelbessa region of Ethiopia, the Ethiopia Chelbesa Danche Anaerobic Washed is a distinct offering from Backyard Beans Coffee Co.. This lot is produced by SNAP and utilizes an anaerobic washed processing method. While traditional washed coffees are known for their clean, vibrant acidity, the addition of an anaerobic fermentation stage can introduce unique complexities and intensified profiles to the cup. To better understand how these specific techniques influence the final brew, you can explore our guide on processing methods.

As you evaluate the nuances of this particular coffee, consider referencing the flavor wheel to help identify and articulate the specific characteristics present in your brew. By combining the traditional terroir of the Chelbessa region with modern fermentation techniques, this coffee represents a compelling intersection of classic Ethiopian coffee heritage and contemporary innovation in post-harvest processing.