Alemu Getaneh West Arsi Anaerobic Natural

Alemu Getaneh has always been a coffee farmer. In 2018, he began focusing on specialty coffee production and processing his own cherry. Previously, he sold fresh or home-dried Natural cherry to mill owners. By processing his cherry on his farm, Alemu adds value to his product and increases the total income he makes from coffee farming. Further, he’s been experimenting with more unique processing methods, including this Anaerobic Natural. The bright, fruity flavors of this Anaerobic Natural are to die for and ensure that Alemu gets the best price possible for all his hard work.

West Arsi may have recently risen to international acclaim as a superb coffee-producing region, but it’s been producing coffee as far back as anyone can remember. Previously, coffees produced in West Arsi were sold as Sidamo or Harrar. More recently, West Arsi was designated a unique coffee-growing origin by the Ethiopian Commodity Exchange. Since then, it’s gained fame through international quality competitions, including the Ethiopian Cup of Excellence where, in 2020, coffees from West Arsi placed in 4 of the top 10 spots.

Alemu selectively handpicks ripe, red cherry and processes it on his farm. He seals cherry in airtight containers and ferments it for 72 hours. Following fermentation, he lays cherry on his 12 raised beds to dry. Alemu rakes drying cherry every hour to ensure even drying. He also covers cherry during the hottest part of the day and at night, to prevent condensation. It takes approximately 16 days for cherry to dry. Once dry, Alemu bags cherry and stores it on his farm for about two and half months before transporting it to a dry mill to be hulled and prepared for export.