Anaerobic coffees from Ethiopia are still a tiny fraction of the country’s massive output. Fortunately, many of them are produced by the most ambitious and successful processors and exporters, which means the quality is extremely high. This lot, from an independent group near the heart of Gedeo zone, is a sweet, creamy, winey, and intensely fruited thanks to an extended anaerobic cherry fermentation and careful, consistent drying.  

Biloya is in the Kochere district of the Gedeo Zone, renowned for its exceptional "Yirgacheffe" coffee. As one of Gedeo’s largest districts, it showcases a highland plateau with skilled farmers and competitive processors. Gedeo has long been a standard for beauty and complexity in arabica coffee, known for its jasmine-like washed flavors and sweet, punchy sundried notes. Many roasters credit Gedeo as a key influence in their coffee journey. 

Biloya's processing site, managed by Tracon Coffee, operates six stations in Gedeo and a dry mill in Addis Ababa. Farmers grow coffee and other crops on less than 2 hectares. The anaerobic natural process involves delivering and sorting cherries, fermenting them in oxygen-free tanks for 24 hours to enhance sugars, then drying on tables for about 3 weeks until reaching 11.5% moisture. Dried pods are stabilized, hulled locally, and sent to Addis Ababa for milling and export.