Ethiopia Sayisa Anaerobic

Dark Chocolate. Dried Apricot. ORANGE LIQUEUR.



Country: Ethiopia
Region: Gingo Bedesa
Altitude: 2268 MASL
Processing: Anaerobic Natural
Variety: Heirloom

Produced by smallholders in Gingo Bedesa and processed at Tadesse Desta Buku Sayisa Dry Mill, ripe cherries are first placed in airtight plastic barrels and degassed during fermentation up to 5 days, then dried on African beds for about 20 to 30 days.

This anaerobic heirloom coffee is full bodied with notes of dried apricot and dark chocolate and a syrupy liqueur mouthfeel.

Our recipe for the filter brew method:

Brew Device: Origami Air
Dose: 15g
Grind Size: Comandante 22 clicks
Water Volume: 240ml
Bloom Time: 60 seconds
Total Brew Time: 2:40 minutes
Water Temperature: 92°C
Water: Filtered water


250g, 1kg

Grind Type

Whole Beans, Ground (Espresso), Ground (Stovetop), Ground (Aeropress), Ground (Filter / Percolator), Ground (Cold Brew / Drip), Ground (Plunger / French press)

Flavours Dark Chocolate. Dried Apricot. ORANGE LIQUEUR.

Same-day dispatch for orders placed before 1pm for items in stock.
Perth metro deliveries – 3-5 business days.
National & Regional Deliveries – 7-10 business days

Pick up from Blacklist Coffee Roasters Welshpool warehouse – Next business day pick up for orders placed before 1pm for all items in stock. Please present your ‘Order Complete’ email for pick-ups.

Our roasting warehouse is open from 7am to 1pm Monday to Friday at 41 Welshpool Road, Welshpool WA.

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