Last updated: 2026-09-10T16:49:06.071Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/experimental/exp035-rue/reviews)

26,37 $US/8oz

**Traitement:** [Nature](https://www.coffeelist.co/fr/insights/processing-method/natural)

,

[Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

,

[Cofermenté](https://www.coffeelist.co/fr/insights/processing-method/co-fermented)

**Région:** [Gedeb, Éthiopie 🇪🇹](https://www.coffeelist.co/fr/insights/region/d5325554-26ed-4357-91ab-f6569d701f5c)

**Variété:** [Ethiopian heirloom](https://www.coffeelist.co/fr/insights/variety/ethiopian-heirloom)

## Ce que dit la marque

> WHY THIS COFFEE? Shockingly smooth for how bright it is! Also: an anaerobic natural co-fermented with an herb (rue) that's important to Ethiopian culture? Sign us up immediately. We love it for its innovation and for its flavor. This wonderful production from our friends at the Banko Chelchele washing station has loads of citrus and bright acidity with a lovely berry sweetness and body. This is a lighter roast, so give it time to breathe before you dig in. PROCESSING DETAILS Normally, naturals at the Banko Chelchele station are hand-sorted upon delivery and moved directly to raised screen beds to sun-dry. In the case of this special microlot, fresh cherry is sealed into carbon fiber drums with fresh cuttings of local rue and left to ferment anaerobically (deprived of fresh oxygen) for 10 full days between 15-18 degrees Celsius. This stage allows the sugars in the fruit to develop far beyond where they would in a traditional natural without the risk of over fermenting. The addition of the local herb infuses the cherry must that surrounds the fruit and creates new aromatic esters in the fermentation that wouldn’t otherwise form. After the 10-day drum fermentation, the soft and syrupy cherry mixture is carefully moved to raised screen beds to dry, slowly and gradually, between 15-20 days. Once it reaches 11% moisture, the pods are moved to a cool warehouse where they are left to rest for a number of weeks. This last step allows the internal moisture to equilibrate and the water activity to settle, preparing the green coffee for a long shelf life of vibrant flavors. COFFEE DETAILS Producer: worka chelchele Location: gedeb woreda Varietal: landraces Processing: rue co-ferment : anaerobic natural Green cost: $16.30/lb Percentage paid to producers: 80 BREW GUIDE How long to rest: At an Agtron of 94, this coffee is light. So, let it rest about 20 days. We taste: Think orange, cranberry, lavender. The cup has a round body, balanced sweetness, intense acidity, and an expressive flavor profile.

Original en anglais.

[Voir les éditions précédentes](https://www.coffeelist.co/fr/b/experimental/exp035-rue/releases)

[EXPERIMENTAL · US](https://www.coffeelist.co/fr/b/experimental)

# EXP035: RUE

[Voir sur le site du torréfacteur](https://experimental.coffee/products/exp035)

8oz

26,37 $US

(52,74 $US/lbs)

## Profil

### Caractéristiques gustatives

**Corps:** 32/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 81/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 60/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 25/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 95/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Claire — 2/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Baies

Agrumes

Canneberge

Lavande

Orange

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