Dionysus (Anaerobic)

Strawberry, banana, blackberry, and a touch of lemonade sweetness—this coffee is bursting with vibrant fruit notes balanced by a silky body and a crisp, wine-like finish. Each sip feels like a layered fruit cocktail, bright and juicy but refined, with a lingering sweetness of sugar cane that keeps you coming back for another taste.

What makes this coffee stand out is its process. After harvest, the cherries undergo a 96-hour anaerobic fermentation in Yirgacheffe, carefully sealed away from oxygen to encourage bold, fruit-driven flavors. Locals even nickname this method “alcoholic” for the wine-like character it creates. Once fermentation is complete, the coffee is dried naturally on raised beds, locking in all those complex fruit tones while maintaining a clean, structured cup.

Brewing this coffee as a pour-over highlights its clarity and complexity—expect the brighter strawberry and lemonade notes to shine with a smooth, lingering finish. Brewed in a drip machine, it leans more toward balance and body, pulling out the blackberry and sugar cane sweetness for an easy-drinking yet nuanced cup. However you prepare it, this is a coffee meant to be savored slowly, showing off both the care in its process and the brilliance of Yirgacheffe’s terroir.