IN THE CUP
As our final release of the year, this coffee promises a big, vibrant character that shines with tropical fruit complexity—brewed as a filter it is light, refreshing, and delicately tropical, while as an espresso it becomes vibrant, syrupy, and elegant, carrying expressive notes of jackfruit, guava, and dragon fruit.
STORY BEHIND THE CUP
This Ethiopian coffee is grown in the Oromia Guji region on a 200-hectare farm at 2,000–2,100 metres, producing a vibrant and distinctive cup. The lot uses anaerobic (oxygen-free) processing, introduced to the region in 2020. Ripe cherries are carefully sorted, then tightly packed into a sealed stainless-steel tank fitted with an air-exhaust valve and temperature gauge.
As fermentation begins, CO₂ builds inside the tank, pushing gas out while preventing oxygen from entering. The temperature is kept below 25°C, with fermentation typically lasting 4–5 days. During this stage, pressure helps infuse the beans with the flavours of the mucilage, and the cherries shift from red to yellow. After fermentation, the coffee is dried slowly for 15–18 days on African raised beds. Tracon also supports local farmers through education programs for their families.
BREW GUIDE
La Marzocco Linea PB | 93°C
Dose: 21g ground coffee
Extraction times: 30 - 32 seconds
Brewed volume: 44g brewed coffee
