The Wate processing plant was only set up in 2019 located in Hambella region at an extremely high altitude at 2350-2450m asl. The harvest time around this area is usually a month later due to the high altitude, micro-climate induced high density coffee. Wate has some of the best processing facilities in order to produce some of the best coffee.
This coffee was carefully sorted out in immature cherries and then put in a sealed container for anaerobic fermentation for 6 days at a low temperature. Intense tropical fruit and berries notes are created without any overpowering over fermented notes. Then the coffee finishes on a single layer African raised bed to complete the natural process.
This anaerobic coffee is a fruity floral vibrant cuppa. You'll get lots of fruity notes like grapes, apricot, peach, hints of elderflower floral qualities, finish with some chocolate note. A must try for all Ethiopian coffee fans.