20 Day Fermentation experimental micro lot - big, boozy, fruity.
Instead of the usual 4-5 days that cherries are typically fermented, this experimental lot had it extended to 20 days and the results in the cup are amazing.
Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully sealed and oxygen deprived bag.
First, the cherries are collected and separated from under ripe, over ripe and green cherries. Then, only the best fully ripe cherries are selected and tightly packed into special polypropylene bags.
Oxygen is removed from the bags by sucking the air with vacuum machine. The bags are well sealed to prevent any oxygen re-entering. After around 18-24 hours, the anaerobic process will start and a build-up of CO2 gasses in the bag will occur. Typically, the cherries will be fermented for 4-5 days, however this lot was left in the bags for 20 days - allowing the mucilage a long contact time with the coffee seed and the flavours of the sweet fruit to impart on the coffee.
This intensive processing technique results in highly fruity coffees with wild funky flavours. When the process is complete, the bright red cherry colour has changed to yellow tones.
Once carefully removed from the tank, the coffee is dried slowly for 15-18 days on African drying beds in the full sun.
|Country of origin||Ethiopia
About our regions
|Producer||Exported by Tracon
About our producers
|Flavour profile||Lychee, Melon, Pink Candy, Sherbet, Stewed Strawberry
|Process||Natural - Anaerobic|
|Altitude||1,790 - 2,020m above sea level|