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
Dose: 15g coffee | 230g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
