Matte Matosa
Ethiopia Matte Matosa Anaerobic
Sold out checked 29 Sep 2026
Description
Region: Doko, Bensa, Sidama, Ethiopia
Producers: Matte Matosa
Varietal: JARC 74158 & 74112
Process: Anaerobic
Tasting notes: Blueberry Cheesecake, Cherry Cordial, Hibiscus
Producer info and cup notes:
In the village of Doko in Bensa, Sidama, Ethiopia, Matte Matosa has been carefully cultivating coffee trees for over 10 years. By centering quality, yield and consistency Matte has been able to produce extremely high quality natural process coffees, as well as some experimental anaerobic ones. After tasting his regular Natural and being blown away by the quality and cleanliness of it, we reached out to Crop to Cup in search of something a little more wild/experimental. Matte's Anaerobic process delivered on this handily. With 36-96 hours of anaerobic held in cherry fermentation before being dried on raised beds, this coffee brings a ton of juicy acidity and funky wild fruits to the table, while still having enough nuance and clarity to do well under a UL roast profile.
The cup starts off with a huge cherry note with white chocolate undertones, similar to a cherry cordial candy. As it cools, a loud blueberry note carried by a lactic mouth feel reminds us of a no-bake blueberry cheesecake, with delicate floral undertones of lavender and hibiscus layered throughout.
Source: Crop to Cup
Text from Shoebox Coffee's listing.