Sloane

Sloane Ethiopia Gargary Gutity Anaerobic Bean Coffee

This experimental anaerobic processed lot from Yemen is a testament to the progress and potential of Yemeni coffees. Producer Mocha Mill has highlighted an area called Wadi Almaa in the Harazi district for experimental processing. They have educated the local farmers on best agricultural practices to improve the yield and quality of the coffee produced from their trees. A key part of their strategy is to empower the farmers and especially the women, as they make up approximately 75% of the farmers in Yemen. From their selection, we were very impressed with this experimental processed Jaadi variety, anaerobically fermented in barrels for 120 hours, before being slow dried for close to 50 days, resulting in a very sweet cup with surprising notes.

The flavour profile of this Anaerobic lot surprises us with a profile with notes of strawberries, lemon blossom and bubblegum.

Brewing recommendation

OMNI roast - perfectly balanced for any brewing method.

About the producer

SLOANE is defined by excellence, knowledge and passion. The lots we choose to offer you must meet high standards of green bean quality, clean and correct processing, cup complexity and positive impact in the local farming communities. Therefore, we rely heavily on our network of green traders and farmers, with whom we have developed strong partnerships, spending and investing a lot of time, trust and mutual respect. This is how we stay connected to the forefront of coffee experimentation and development and why the vast majority of our offering is composed of lots that genuinely excite us.

Our roasting style focuses on the coffee lot, not the brewing style.

We concentrate on achieving the best possible roast profile for each coffee, taking into account all the variables of the lot, so that its unique flavour profile can shine.

Coffee is an organic product and varies greatly depending on growing region, varietal, altitude and processing. That is why you will find all this information listed on each of our bags and why each lot from each crop is unique and almost unrepeatable.

The flavour notes listed on the bag are the strongest characteristics we have noticed across a multitude of brewing methods, but they will vary greatly depending on your grind equipment, water mineral composition and the recipe you use. We strongly encourage you to explore and discover how each coffee can in your own extractions and use our flavour notes as a guide. Acidity is normal and desirable in coffee, as it is the seed of a fruit, bitterness is not. High quality, carefully roasted, well extracted coffee is always naturally sweet and does not need additional sweeteners.

The flavours in roasted coffee can still develop up to 30 days after roasting, so be aware that peak flavour is not immediately after roasting. If stored in the original resealable packaging or in airtight containers in a dry, dark place, it will remain at its peak potential for up to 4 months after roasting if sealed and 2 weeks if opened. Coffee is safe to drink well past 12 months from the roast date, but it will taste like a sad memory of the coffee it once was.

Storage conditions

Keep the coffee in the original resealable bag, in a dry and cool place.