Esayas Beriso – Anaerobic Natural, Guji, Ethiopia

This year’s release from Esayas Beriso is an anaerobic natural heirloom, shade-dried and grown in the highlands of Guji, Ethiopia. The result is a silky, buttery cup with remarkable clarity and depth.

DAK finds notes of dark berries, myrtle liqueur, and a cashew-like texture—rich, smooth, and layered. A standout both as filter and espresso.

Flavour Notes: Grape Soda, Myrtle Liquor, Cashew Butter

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.