The Tulise Anaerobic is a typical Natural Dry Anaerobic Coffee. This technique is the most straight forward, and doesn’t require the fermentation tank to be filled with clean water which is sometimes a logistical challenge in Ethiopia. If the station staff manages the fermentation carefully, dry fermentation is completely safe from over fermentation.

In this case, SNAP staff selected cherries with BRIX of over 18 points so they know the fermentation will kick off without an issue. The cherry is of course sorted on impurities and floated for defects. to ensure high quality input. Then the fresh and sorted cherry is put in fermentation vessels and dry fermented for 110 hours. After fermentation, the cherries are dried for around 23 days in a semi-shaded environment.

This coffee lot is brought to you by SNAP Coffee, our producing partner in Ethiopia. Founded in Addis Ababa by Negusse in 2008, SNAP operates 7 washing stations in key coffee-producing areas like Sidama, Yirgacheffe, and the Guji Zone.

SNAP focuses its operation on three fundamental pillars—consistency, education, and sustainability. It is within their purpose to improve the livelihood of supporting farmers, and last year their team of agronomists trained more than 6,000 farmers in land and nursery management and climate-smart agriculture through crop diversification and intercropping.

We’ve been working with SNAP since 2024, and needless to say, we are thrilled to build this relationship in the homeland of Arabica coffee.