Kachara, Ethiopia

kachara is an ethiopian coffee from long & short, processed using an anaerobic method. anaerobic fermentation, where the coffee cherries break down in a low-oxygen environment, tends to push fruit-forward and floral characteristics, which shows clearly here in the tropical fruit, jasmine, and floral notes. it suits brew methods that let those aromatics open up, such as pour over or filter, where the cleaner extraction keeps the florals distinct rather than muddied. grind fresh, use water around 93c, and avoid over-extraction to keep the lighter, fragrant qualities intact.