Hada Molecha

Our love for natural Ethiopian coffees runs deep, and this limited oxygen coffee from the Hada Molecha site in Aricha is one of the most exciting coffees we have come across. After undergoing a limited oxygen fermentation which involves a much more intentional fermentation process that includes varying degrees of oxygen, at times fully anaerobic and at other times more controlled, The result is one of the most expressive coffees we have worked with clear characteristics of dried pineapple, lilac florals, berry compote, and cotton candy grapes. Catalyst trade describes their methods below:

In our Interval Process Category, we employ meticulously timed fermentation cycles and oxygen limitations in controlled fermentation environments resulting in a forwardly fruited or jammy/marmalade presentation of the coffee. For these coffees, our team travels to the washing station to carefully steward not just time but oxygen content during processing. While all fermentation occurs anaerobically, our preference is to highlight the gradients of oxygen present throughout each cycle, lending unique expression to the fruited qualities and even to the textured mouthfeel.