Ethiopia Matte Matosa Anaerobic Natural

An experimental, ultra-fruity micro-lot from Bensa — produced by Matte Matosa and showcasing the wild, expressive side of anaerobic processing.

Tasting Notes: Strawberries & Crème, Blueberry, Melon

Doko, Bensa, Sidama, Ethiopia | Producer: Matte Matosa

Varietal: JARC 74158 & 74112 | Processing: Anaerobic | Altitude: 2,000 MASL

About the Producers

In the village of Doko in Bensa, Sidama, Matte Matosa has been cultivating coffee for over a decade, focusing on quality, yield, and consistency. His meticulous approach has led to exceptionally clean natural coffees — and now, small experimental anaerobic lots like this one.

This anaerobic lot undergoes 36–96 hours of sealed, in-cherry fermentation before drying on raised beds. The result is intensely juicy and fruit-forward, with layers of wild fermentation character that still maintain clarity and structure.

Why this coffee stands out

The cup opens with a bold berry impression similar to strawberries. As it cools, a creamy, lactic texture supports the fruit flavors, now leaning into blueberry and a soft strawberries & crème sweetness, finishing with a refreshing melon-like vibrancy and floral lift.

Cupping score

86.92

Currently shipping coffee roasted on Dec 17th 2025.

BREW RECIPE:

Ratio: 18g coffee, 300g water | Grind: Medium-fine | Water: 198F

0:00 60 g (bloom)
0:30 120 g gentle pour
0:45 180 g gentle pour
0:53 240 g gentle pour
1:05 300 g gentle pour, stir w/ spoon