The privately-owned Adorsi farm produces exceptional washed, natural and special preparation coffee in the kebele (local village) Aricha region of Yirgacheffe. This coffee is specially characterised by its anaerobic fermentation - a process that is gaining popularity in the region, though its rarity is due to the heavy export taxes, discouraging producers from experimenting with their lots.

Grown at 1.950 MASL in the Gedeo Zone, named after the indigenous Gedeo culture, located in southwest Ethiopia. With ideal climate conditions, Gedeo average temperatures between 15-18 degrees celsius with healthy annual rainfalls, which benefits the iron-rich and acidic soils, Gedeo is an optimal terroir for coffee-growing. So much so, coffee is regularly grown as a part of a family’s ‘coffee garden’ alongside their food crops in environments ultimately free of fertilizers and pesticides.

With a high quality terroir on its side, the anaerobic (meaning, “oxygen deprived”) process is regarded as ‘tricky’ and ‘time-consuming’, but with a worthwhile result. After harvest, the intact coffee cherries are placed in large barrels with water and sealed without oxygen for fermentation for 48-72 hours. Post-fermentation, mucilage and pulp are removed and the beans are left to dry naturally in the sun. 

Anaerobic Natural Processing achieves a completely different flavour profile besides natural or honey-processing, extracting exciting and exotic flavours like tropical fruit and spices, and we are capturing this unique flavour profile, and experimental production, by lightly roasting at our LOT61 roastery in Amsterdam.