Bench Maji
Roasted by Numero Uno Coffee Roasters in St Peters, NSW
Tasting notes
Aroma: Blackberry and dark cherry on the nose. Body: Dense, almost syrupy. Acidity: Juicy red wine brightness. Finish: Long, dark chocolate and warm spice
In the roaster's own words.
- Origin
- Ethiopia · Bench Maji Zone
- Roast
- Medium light · Espresso or filter
- Process
- Anaerobic
- Caffeine
- Regular
- Varietals
- Heirloom Ethiopian
What Numero Uno Coffee Roasters say
What Happens Inside the Tank
Whole coffee cherries skin, pulp and all ferment inside sealed, oxygen-free tanks. No air means bacteria behave differently. They produce acids and compounds that simply cannot exist in a conventional process. The result is a flavour profile that doesn't taste like filter coffee. It tastes like something wilder.
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Aroma: Blackberry and dark cherry on the nose
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Body: Dense, almost syrupy
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Acidity: Juicy red wine brightness
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Finish: Long, dark chocolate and warm spice
The Approach
This is experimental processing at its most honest no added flavourings, no shortcuts. Just controlled fermentation, time, and a single origin from one of the most remote growing regions in Ethiopia.
Who Should Try This?
If you've never tried an anaerobic natural, this is where you start. Perfect for pour-over, immersion brewing, or espresso. Suited to filter and specialty applications.
Quoted from their product page.
