Ethiopia is the birthplace of coffee, and home to an extraordinary diversity of coffee varieties and growing conditions. Even with such storied traditions, there’s still plenty of room to experiment.
In the highlands of Guji, Hester and Dawit are part of a new generation exploring what’s possible. At their Megadu processing site, they’re working with different fermentation techniques to develop coffees that are expressive of both their origins and the decisions made after harvest.
It’s a fascinating part of coffee production: how the same fruit, handled in different ways, can reveal an entirely different range of aromas, textures, and flavors.
For our latest Noma Kaffe dispatch, we’re taking a closer look at their work and tasting one of their experimental anaerobic lots. Carolyne, Lasse, and Victor for a little exploration of what makes these coffees so interesting to us.
