This anaerobic natural processed coffee comes from 200 small-hold farmers in Sakicha village, Bule Hora, West Guji, Ethiopia. Grown at 2000 meters altitude, the coffee uses Ethiopian varietals 74110 and 74112. The beans undergo anaerobic fermentation in sealed containers before being dried on raised tables for approximately 18 days. Tasting notes include lavender, honey, and milk chocolate, showcasing classic Ethiopian natural processed characteristics with juicy, fruity notes and intense floral tones.
Bradley and Amelia started Horsham Coffee Roaster in 2012, roasting on a 1kg machine in their garage. The operation has since grown into a purpose built roastery in Burgess Hill, Sussex, where they roast daily on a Loring S35 low emissions roaster. They became the first UK roaster to sign The Pledge at transparency.coffee and maintain direct trade relationships in Rwanda, Kenya, Costa Rica, and Brazil. Most of their coffees score 85 or above on the SCA scale. They also co own Bond Street Coffee in Brighton, listed by The Telegraph among Britain's top 30 coffee shops. BBC Good Food named their subscription the UK's Best Ethical Coffee Subscription.
