Cold River Fermentation
The Cold River Fermentation is a distinctive processing method originating in Ethiopia that has gained attention in recent years. It is practiced in regions such as Sidama, where cold river water is abundant. After selecting only fully ripe cherries, the coffee is sealed and fermented for 48 hours in naturally cold river water kept below 10°C. This gentle, slow fermentation process develops a cup with remarkable clarity and a delicate, refined acidity.

Following fermentation, the coffee is slowly dried for about 24 days on shaded African beds. By carefully controlling microbial activity, this method produces a clean and transparent cup, softening the heaviness typical of natural processes while revealing notes of stone fruit, floral nuances, and wine-like complexity.

The producer, KARAMO COFFEE, exemplifies Ethiopia’s new generation of high-quality coffee producers — winning 1st place in the 2020 Cup of Excellence and achieving top rankings again in 2021 and 2022.

Region: Sidama, Bura, Karamo, Agena, Ethiopia
Altitude: 2,200–2,400 m
Variety:  Heirloom (74158)
Process: Cold River Fermentation (48h Anaerobic Natural)
Flavor Notes: Jasmine, Strawberry, Melon
Roast: Light