Perc Coffee

ETHIOPIA TAG TEAM

Ethiopia Tag Team pairs two distinct anaerobic fermented lots from different zones. Banko Chelchele (Gedeo Zone) undergoes 7–10 days of cold, pressurized fermentation to precise Brix, yielding intensely fruity, sweet notes of blueberry, black plum, and sugar cookie. Suke Werekata (Guji Zone) ferments anaerobically for 72 hours before drying on raised beds, delivering a bright, juicy cup with nectarine, raspberry, and tropical character. Both are dried to 11% moisture. This blend showcases how controlled anaerobic fermentation amplifies fruit expression across distinct microclimates.