The Ethiopia Natural Anaerobic Oro Yeast was carefully roasted for you by Klatch Coffee Roasting. This Kurume variety of coffee was grown in the Guji region of Ethiopia 1,935 meters above sea level. Oro yeast is a specific yeast type developed for use in coffee processing. Ripe cherry deliveries from smallholder contributing producers are first sorted by hand. The best cherries are then placed into Grain Pro bags with an added mixture of brewed yeast. The bags are sealed and as the fermentation of the coffee and yeast begins it produces CO2, creating an anaerobic environment in the bag. After 72 hours of fermentation the cherries are removed from the bag and moved to dry on raised beds for 2–3 weeks until they reach their target humidity. The cup highlight flavors of chocolate, blackberry and zinfandel. In addition, this flavorful cup has stone fruit candied flavors of plum and apricot. You might taste the milk chocolate transition to a dark chocolate and caramel finish and as this cools, with a touch of citrus!