This anaerobic natural coffee is from Murago, Sidama, Ethiopia, grown at 2,200–2,350 meters altitude on Bekele Kachara's farm. The varieties are Kurume and JARC 74158. The cherries undergo sealed anaerobic fermentation during the natural processing method. The espresso profile features ripe grape and pineapple with bergamot brightness and dark syrupy sweetness. The texture is plush and coating with a long, fragrant finish.
Established in Copenhagen in 2007, The Coffee Collective was founded by Peter Dupont, Klaus Thomsen, and Casper Engel Rasmussen, a team of World Barista and World Cup Tasters champions. Their mission was to create a different kind of coffee company focused on sustainability, transparency, and exceptional quality from farm to cup.They are pioneers of direct trade, creating their own model to ensure farmers are paid fairly based on quality, and are known for a Scandinavian roasting style that favors lighter, more acidic profiles to highlight the coffee's origin. The name signifies the collective effort between the farmer, roaster, and barista.
