Kunasho Anaeróbico

About This Coffee

This Ethiopian coffee from Kunasho Gotiti is grown in the Yirgacheffe, Gedeb, and Gedeo regions at altitudes between 2,050 and 2,200 meters. Produced by Asnake, it features 74110 and 74112 varietals processed using an anaerobic natural method with 48 to 72 hours of fermentation in sealed barrels. The cherries undergo extensive sorting through density and color classifiers 3 to 4 times before being selected. The coffee offers flavor notes of lime sorbet, mango, papaya, violets, and lilies with a sweet, intense, and complex profile. The sensory profile is well-structured, clean, with a smooth and syrupy mouthfeel and persistent finish.

Origin

Yirgacheffe (Ethiopia) • Gedeb (Ethiopia) • Gedeo (Ethiopia)

Flavor Notes

Lime, Violet, Papaya, Lily

Roast Level

—

Processing

Anaerobic Natural

Typology

Arabica

74-112, 74110

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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