Ethiopia Rue Ferment Anaerobic Natural

What is rue? I really have no idea because I've never tasted it but I can tell you what we think this coffee tastes like. It's used in ethiopia coffee ceremonies as a garnish and we got a bit of a zesty, herbal, orange fruit. "zesty". I know that's a weird taste note but it's just kind of what comes to mind. It's not a funky fruit bomb but that stuff is there in the processing. It's cool, just don't expect anything like the grape.

The Ethiopia Rue Ferment Anaerobic Natural, offered by Royal Mile Coffee, represents a compelling exploration of modern processing techniques applied to traditional Ethiopian heirloom varieties. By utilizing an anaerobic natural method, the producer creates a controlled environment that significantly alters the bean's chemical development compared to standard drying practices. You can learn more about the nuances of these processing methods to understand how oxygen deprivation influences the final cup profile.

In the cup, this specific lot presents a vibrant character defined by zesty, herbal, and orange fruit notes. While these descriptors provide a starting point, the complexity of such coffees often invites a deeper exploration of the flavor wheel to identify the subtle interplay between the fruit-forward acidity and the savory, botanical undertones. This coffee serves as an excellent example of how experimental fermentation can highlight the diverse potential inherent in the region's unique coffee landscape.