This Ethiopian Coffee is produced in the region of Gedio, on a 150-hectare farm. It is grown between the altitudes of 1980m – 2100m on red fertile
soil. Flowering begins in August, with harvesting starting between November and December.

Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully sealed and oxygen
deprived fermentation bags or tanks. The cherries are first collected and separated to remove any floaters to ensure only the deep red cherries are used
in the next steps of this processing method. Once the cherries have been sorted, they are placed in large plastic bags in which a vacuum is used to
remove all the oxygen inside. The time the cherry is spent in ‘fermentation’ is decided based on the temperature gauge reading. Higher temperatures
mean the ‘fermentation’ time will be short, while cooler temperatures lead to longer time periods. Temperatures remain below 25 degrees Celsius
throughout the whole fermentation process.

Typically, the cherries will be fermented for 4-5 days, however this lot was left in the bags for 15 days. This allows for the mucilage to have a longer
contact time with the coffee seed and for the flavours of the sweet fruit to impart on the coffee bean. This intensive processing technique results in
highly fruity coffees with wild funky flavours.

When the process is complete, the bright red cherry colour has changed to yellow tones. Once carefully removed from the tank, the coffee is dried
slowly for 20-25 days on African drying beds in the full sun.

The farmers play a vital role in producing such a unique coffee, Tracon recognise their importance and offer social initiatives to better support their
farmers. Tracon provide school program initiatives to the farmers families to offer a greater access to knowledge and information for a brighter future.