Morkie Anaerobic
This will be one of the top natural lots this year. This is a spice-driven profile: holiday candied orange and rose petals in the foreground, followed by rum cake and chocolate. Save this one in the freezer for the future!
This exceptional lot is sourced from smallholder farmers around the Morkie village in Bura, a region formerly under Bensa and now a close neighbor to the famed Rumudamo area.
Only uniformly ripe cherries are hand-selected, then carefully sealed in blue plastic tanks for 120 hours of anaerobic fermentation inside a cool room, ensuring a slow, clean, and complex fermentation process.
After fermentation, the cherries are gently transferred to African raised beds where they are dried over 27 days. The processing team turns the cherries every hour to ensure even drying, while the beds are covered during peak sunlight to protect delicate flavors.
Once the cherries reach a stable moisture content, they are sealed, and allowed to rest 45 days before dry milling.
Region Bura < Sidama < Ethiopia
Altitude 2360-2480 MASL
Process Natural, Anaerobic
Varietal 74158
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Sorting Level
9.5-10%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
71458
Categorized by the Jimma Agricultural Research Center (JARC), 74158 is a varietal grown in the Sidama region of Ethiopia. Known for its delicate and floral qualities, this varietal is often recognized as a prize-winning varietal.