Process: Natural/ Anaerobic
Tracon Coffee, has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia. Tracon has been trialing anaerobic fermentation with several of their washing stations in Yirgacheffe since 2015 and have been producing Anaerobic Natural coffees at Biloya washing station since 2018.
Farmers selectively handpick ripe cherry and deliver it to Biloya. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours.
After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.
As more producers and washing stations enter specialty coffee, unique processing methods are a new way to stand out among the increasing number of sellers. One of those newer processing methods is anaerobic fermentation.