Category: コーヒー
エチオピアのゲデオ地区の鉄分豊富な土壌で高地栽培されたこのコーヒーは、無酸素環境で120時間発酵させた後、15〜18日間天日乾燥させる嫌気性ナチュラル製法で仕上げられ、濃厚なフルーティーさが引き出されています。
いちごジャム、キウイ、バラ、白ぶどう、ブルーベリー、はちみつ、そしてオレンジリキュール（グラン・マニエ、いかが？）を思わせる風味に加え、力強いボディと爽やかなマイヤーレモンの酸味をお楽しみいただけます。
産地：エチオピア ゲデオ地区
⚗️ 精製方法：アナエロビック・ナチュラル
品種：ヘリルーム
⛰ 標高：1,850〜2,150MASL
The berries really come through on this one—bright, almost wine-like, and the 120-hour fermentation shows in every sip. Brewed a cup black and it was smooth enough to skip the sugar entirely. This is my new weekend morning ritual.
That 120-hour anaerobic fermentation gives it this deep, almost wine-like sweetness I've never tasted in another natural-process coffee. I brewed a pour-over this morning and the cup was silky with a bright, fruity acidity that lasted well past the last sip. It's become my weekend ritual.
The sundried finish really comes through—there’s a clean, almost wine-like brightness that I’ve never gotten from a regular washed coffee. I’ve been brewing it in my pour-over for a week and the iron-rich soil terroir gives it a depth that keeps me coming back for another cup.
