<shipping sequentially from> Anaerobic Process Coffee Tasting Duo Set | Ethiopia &amp; Honduras</shipping>

A set of fruity light-roast single origins!

Introducing a set featuring two light-roast single origins characterized by their fruity flavors.
The Ethiopia and Honduras coffees currently on sale both feature anaerobic processing, which gives them their distinctive fruity notes!
We hope you enjoy the differences in flavor created by their unique anaerobic processes!

Ethiopia / Nigusse Gemeda Karamo Natural Anaerobic

~A fruity profile with the rich sweetness of fruit jam and red wine~
This is a natural anaerobic processed lot produced at the Karamo Station, managed by Nigusse Gemeda, with whom we have partnered since winning his COE-winning lot in 2020.
By subjecting the wild indigenous varieties grown in the cool terroir of Bensa to anaerobic fermentation in the cherry state, we have created a coffee with a fruity charm that boasts a rich sweetness reminiscent of fruit jam and red wine.
Beyond the grape flavors characteristic of this region, you will find notes of raspberry jam and mandarin orange, a smooth mouthfeel with pleasant viscosity, and a finish with hints of sweet spice.
Recommended for those who love fruity flavors; please give it a try.

Flavor Profile
・When hot
GRAPE
RASPBERRY JAM
SWEET SPICE
・When cool
The impression of raspberry transitions into blackberry.

About the Farm

We have worked with Mr. Nigusse Gemeda since we won his COE-winning lot in 2020.
Bensa, a cool, high-altitude region within the famous coffee-producing state of Sidama, shot to fame after producing winning lots in both 2020 and 2021.
He is now one of the essential producers for Sarutahiko Coffee.

Honduras / La Orquidea Pacas Anaerobic Washed

~A combination of orange, dark cherry, and molasses flavors with a balanced mouthfeel and a refreshing finish~
This is an anaerobic washed Pacas variety lot from La Orquidea, managed by Benjamin, who is famous for his multiple COE-winning La Sarsa farm.
Santa Barbara is characterized by a cool, cloud forest terroir and is known for producing some of the highest-quality coffee in Honduras.
The citrus brightness inherent in the Pacas variety is enhanced by the process with notes of dark cherry and molasses, resulting in a coffee that offers a balanced mouthfeel and a refreshing finish.
Recommended for those who love coffee with fruity sweetness; we hope you enjoy it.

Flavor Profile
・When hot
DARK CHERRY
ORANGE
MOLASSES
・When cool
The sweet aftertaste of molasses becomes more prominent.

About the Farm

This farm is managed by Benjamin, who placed 5th in the 2021 COE (which Sarutahiko Coffee won) and took 1st place in the 2022 and 2024 COE.
We have been in partnership with him since winning his 2021 award-winning lot.
Benjamin comes from a family with a long history in coffee: his grandfather was a coffee farmer, his father was the representative of the export company Beneficio San Vicente, and he himself joined the business in 2009, working closely with coffee producers in the Santa Barbara region.
Since acquiring his own farm with friends in 2014, he has become a producer managing multiple farms and also runs a small roastery cafe.
As a producer, export company manager, coffee shop owner, and supporter of local coffee farmers, it is no exaggeration to say that he is one of the most important figures in Santa Barbara specialty coffee.
His coffee is renowned for its quality, which leverages the terroir of the cool, high-altitude cloud forest, and you can feel that quality throughout this lot.

To enjoy your coffee even more☕️

Please also take a look at our Sarutahiko Coffee columns.
・How to interpret coffee flavors
・What is the Washed Process? | Coffee Processing ①
・What is the Natural Process? | Coffee Processing ②
・What is the Anaerobic Process? | Coffee Processing ③