ICON 24 – Anoxic Supernatural
ICON 24 – Anoxic Supernatural

ICON 24 – Anoxic Supernatural

Regular price £20 Unit price  per 

Tax included. Shipping calculated at checkout.

Our limited release subscription series delivers the rarest and best coffees in the world in recyclable, letterbox friendly packaging. Join us in discovering exceptional coffees each month.

PRE-ORDER NOW AVAILABLE

1ST BATCH ROASTING AND DISPATCHING 21st DECEMBER

- LIMITED AVAILABILITY!! -

Ethiopia, the birthplace of Arabica and home to some of the finest coffees in the world. Due to the way coffee is produced in Ethiopia, it’s relatively rare to find experimental micro-lots like this one. The profile is crazy complex, and we taste a mix of tropical and stone fruits with a delicate florality that really elevates the cup.

PRODUCER: Gagari Gutiti Wet Mill
CULTIVAR: JARC 74110, 7412, 74165 and Heirloom Varieties
PREPARATION Natural
LOCATION: Banko, Gedeb, Ethiopia
ALTITUDE: 1,983 masl
BAG SIZE: 200g

Gagari Gutiti washing station is a cherry processing facility which specialises in experimental processes. This anoxic natural micro-lot is sourced from local smallholder farmers whose cherries are processed centrally at the station. The wet mill sits at 1,983 masl and is notable for its strict and uncompromising standards.

Shade grown, ripe cherries are selectively harvested based on Brix readings to ensure optimum ripeness and sugar content. After delivery to the station the cherries are subjected to extremely thorough and careful hand sorting, as well as floatation in clean water to separate less dense, lower quality cherries.

The selected cherries are then fermented in vacuum sealed plastic food safe drums to create an anaerobic environment. A specialised valve is attached to the top of the drum to allow the CO2 produced by the fermentation process to escape, whilst not allowing any air to permeate the vessel.

After extended fermentation the cherries are then shade dried very slowly on raised African beds for 20-22 days. In the daytime they are raked and turned periodically to ensure a consistent drying process. They are also covered between 12pm and 3pm to protect them from sun damage and at night to protect from rainfall and moisture. Moisture and water activity are measured throughout, and these readings dictate when the drying process is completed. At this point the coffee is rested for around a month, then milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.





Previous releases...

01 - Natural Ja'adi, Haraz, Yemen
02 - Cold-Fermented Gesha, Rodrigo Sanchez, Colombia
03 - Rocosa Montaña Gesha, Familia Hartmann, Panama
04 - Typica Mejorado 48hr Natural, Alfonso Villagomez, Ecuador
05 - Gesha Special Preparation, Diego Samuel Bermudez, Colombia
06 - Cup of Excellence 4th Place, Fidel Huancas Huancas, Peru
07 - Aramosa Anaerobic Fermentation, Daterra Masterpiece D07, Brazil
08 - Java, Yeast Fermentation, Fabian Acevedo Rojas, Colombia
09 - "Red Plum" Castillo, Diego Samuel Bermudez, Colombia
10 - Wush Wush Honey, Sebastian Ramirez, Colombia
11 - Milenio Carbonic Maceration, Enrique Navarro Carvajal, Costa Rica
12 - Ja'adi Peaberry Anaerobic Natural, Haraz Community, Yemen
13 - El Ubérrimo Gesha, Francy Liceth Castillo, Colombia
14
- El Guatalon Cup of Excellence Lot, Guillermo Antonio Juarez Solares, Guatemala
15 - Caturra 250hr Fermentation, Maria Eugenia Escobar, Guatemala
16 - Soledad Washed Gesha, Jose Ignacio Jijón, Ecuador
17 - Thermal Shock Castillo, E.A. Decaf, Yenny Esperanza Bermudez, Colombia
18 - Yellow Bourbon X3 Natural, Sebastian Ramirez, Colombia
19 - Yaí "The Jaguar", Daterra Coffee, Brazil
20 - Grape Maceration Castillo, Felipe Arcila, Colombia
21 - Natural Bourbon Sidra, Alfonso Villagomez, Ecuador
22 - El Equimite Natural Gesha, Gibran Cervantes, Mexico
23 - Bourbon Aji Thermal Shock, Nestor Lasso, Colombia