MEET THE PRODUCER | You're probably getting pretty used to seeing Negusse Debela's name on our menu - he's the computer-guru-turned-coffee-producer who has been making all kinds of waves throughout the specialty coffee community in Ethiopia. Prior to 2008, Negusse was known as "the computer guy" in his hometown of Addis Ababa, where he ran a successful computer part import company. While in America on a business trip, he tasted a pourover at a café in Minnesota that changed the trajectory of his career - and the object of his entrepreneurial spirit. Established in 2008, Negusse's new endeavor - SNAP Specialty Coffee - seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." They run or partner with several washing and processing stations throughout Ethiopia, including the two Worka Chelbessa washing stations in Gedeb. Today's release hails from Wate Danche, the second iteration of Worka Chelbessa and the site of some really remarkable achievements in Ethiopian processing methods. TRUST THE PROCESS | Ethiopia isn't exactly known for championing experimental processing methods, but this anaerobic honey lot is proof that some producers are starting to branch out! After being hand-picked at peak ripeness and hand-sorted at the wet mill, the coffee cherries are packed tightly inside plastic barrels and left to ferment without oxygen for 48-60 hours. With the cherry still intact, they are then laid out on raised beds to dry for up to 10 days. This natural-honey hybrid style of processing is an innovative approach to water conservation efforts in Gedeb, and we couldn't be more thrilled with the result. TAKE A SIP | The real genius of this method of processing is that it results in a coffee that sips like a washed Ethiopian lot - without the water waste accumulated from most washed processing protocols. It's got everything we love about that renown profile: florality, like white flowers; vibrant acidity, like tangerines; stone fruit, like peaches, and a sweetness that lingers like wildflower honey. If you're a fan of washed coffees and hesitant to dive into anaerobic experiments, this offering from SNAP is the perfect place to start. ___________________________________________________________________________ Origin | Worka Chelbesa, Gedeb, Gedeo, Ethiopia Producer | Negusse Debela | SNAP Specialty Coffees Washing Station | Wate Danche Process | Anaerobic Red Honey Variety | 1974-1975 JARC selections, and local landraces Elevation | 1900-2200 masl

MEET THE PRODUCER | You're probably getting pretty used to seeing Negusse Debela's name on our menu - he's the computer-guru-turned-coffee-producer who has been making all kinds of waves throughout the specialty coffee community in Ethiopia. Prior to 2008, Negusse was known as "the computer guy" in his hometown of Addis Ababa, where he ran a successful computer part import company. While in America on a business trip, he tasted a pourover at a café in Minnesota that changed the trajectory of his career - and the object of his entrepreneurial spirit. Established in 2008, Negusse's new endeavor - SNAP Specialty Coffee - seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." They run or partner with several washing and processing stations throughout Ethiopia, including the two Worka Chelbessa washing stations in Gedeb. Today's release hails from Wate Danche, the second iteration of Worka Chelbessa and the site of some really remarkable achievements in Ethiopian processing methods. TRUST THE PROCESS | Ethiopia isn't exactly known for championing experimental processing methods, but this anaerobic honey lot is proof that some producers are starting to branch out! After being hand-picked at peak ripeness and hand-sorted at the wet mill, the coffee cherries are packed tightly inside plastic barrels and left to ferment without oxygen for 48-60 hours. With the cherry still intact, they are then laid out on raised beds to dry for up to 10 days. This natural-honey hybrid style of processing is an innovative approach to water conservation efforts in Gedeb, and we couldn't be more thrilled with the result. TAKE A SIP | The real genius of this method of processing is that it results in a coffee that sips like a washed Ethiopian lot - without the water waste accumulated from most washed processing protocols. It's got everything we love about that renown profile: florality, like white flowers; vibrant acidity, like tangerines; stone fruit, like peaches, and a sweetness that lingers like wildflower honey. If you're a fan of washed coffees and hesitant to dive into anaerobic experiments, this offering from SNAP is the perfect place to start. ___________________________________________________________________________ Origin | Worka Chelbesa, Gedeb, Gedeo, Ethiopia Producer | Negusse Debela | SNAP Specialty Coffees Washing Station | Wate Danche Process | Anaerobic Red Honey Variety | 1974-1975 JARC selections, and local landraces Elevation | 1900-2200 masl