Monastery - Sayisa Anaerobic Natural - Guji, Ethiopia

About This Coffee

Monastery is based out of Adelaide, Australia and is known for pumping out some of the best light roasts in the country. They carry a lot of coffees on the funkier side of things, but roast them very well! This lot is produced by local smallholders in the district Gingo Bedesa located in the West Guji zone. Tadesse Desta Buku Sayisa Dry Mill Site is nestled in the picturesque landscapes of West Guji, Oromia. With its high altitude, abundant rainfall, and carefully maintained coffee varieties. The site's diverse shade trees and the presence of various wildlife species add to its natural charm. Cherries are delivered to the Tadesse Desta wet/ dry mill (2 hectares in size) that borders the Awata River. Locally delivered cherries are then processed further to export-ready using anaerobic processing techniques. The ripest of cherries are placed in plastic barrels which are used to create an airtight seal, then the coffee is degassed during fermentation which can last 4-5 days depending on the weather. The coffee is then sent to African beds for drying, which is also weather dependent but usually takes 20-30 days. I've had a few other lots from this farm. Defiantly funky, but not overwhelming. Maybe a 3/5, which is pretty good for an anaerobic natty!