Heleph coffee Exporter

Baba T Anaerobic

Coffee Producer Detail Report – Stories & Quality Processes

Baba T Anaerobic

Story:

Baba T’s group experiments with modern techniques to push coffee flavor boundaries. Their anaerobic project began as a small trial and quickly became a signature offering.

Quality Process:

Ripe cherries enter sealed tanks for 48–72 hours. Internal CO₂ builds natural pressure, intensifying fruit flavors. After fermentation, cherries dry slowly for 20–24 days.

Origin & Farmer Communities

Our 2025 selection highlights coffees from Sidama, Guji, Yirgacheffe, and West Arsi, representing diverse microclimates, elevations, and farming traditions. These coffees were produced by smallholder farmers cultivating between 0.5–2 hectares each, relying on organic, sustainable, and heritage-based agricultural practices.

Traceability & Processing Practices

All coffees were tracked using batch-level separation, meaning each lot was kept distinct from cherry intake through drying, milling, and export. For washed coffees, parchment traceability logs were maintained at the washing stations, documenting fermentation durations, drying times, and lot identifiers. Natural and honey lots used bed-level tagging to ensure separation of individual day lots.
  • Washed: 36–72 hr fermentation, clean channels, water filtration, raised-bed drying.
  • Natural: 15–25 days of sun drying with three daily turnovers.
  • Honey: Mucilage-intact drying under controlled shade.
  • Anaerobic: Oxygen-free tank fermentation with 48–72 hr sealed-environment control.

Supply-Chain Integrity

Once dried, each lot was delivered to the regional dry mill where it underwent optical sorting, density grading, and final quality evaluation. Chain-of-custody documentation was signed at each stage—producer → washing station → dry mill → exporter—to ensure complete transparency. Final lot profiles were cupped and verified prior to export.

Commitment to Community & Sustainability

Each purchase supports smallholder farmers through premium payments above local market rates, investment in drying-bed maintenance, and training programs for selective harvesting and fermentation control. Many growers remain part of multi-year partnerships focused on improving both quality and environmental stewardship.

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