Origin and Process
Process/ Carbonic Maceration
Altitude /2050 - 2100masl
Varietal/ Mixed Hierloom
Region / Yigacheffee
Roasters Notes:
Plum, Red Grapes, Blood Orange
Description:
The anaerobic processing method was introduced to this in 2020, revolutionising traditional coffee fermentation techniques. This particular lot undergoes a carbonic maceration, where freshly harvested cherries are sealed in stainless steel tanks, completely deprived of oxygen. As the fermentation progresses, the cherries naturally produce carbon dioxide, creating a pressurised carbonic environment that enhances the coffee’s flavour profile. Fermentation time is carefully monitored based on temperature readings. While most anaerobic fermentations last 4-5 days, this lot was left for 10 days. Once fermentation is complete, the coffee is cleaned and dried for a further 20-25 days, locking in the depth and complexity of the coffee’s flavours.
Origin and Process
Process/ Carbonic Maceration
Altitude /2050 - 2100masl
Varietal/ Mixed Hierloom
Region / Yigacheffee
Roasters Notes:
Plum, Red Grapes, Blood Orange
Description:
The anaerobic processing method was introduced to this in 2020, revolutionising traditional coffee fermentation techniques. This particular lot undergoes a carbonic maceration, where freshly harvested cherries are sealed in stainless steel tanks, completely deprived of oxygen. As the fermentation progresses, the cherries naturally produce carbon dioxide, creating a pressurised carbonic environment that enhances the coffee’s flavour profile. Fermentation time is carefully monitored based on temperature readings. While most anaerobic fermentations last 4-5 days, this lot was left for 10 days. Once fermentation is complete, the coffee is cleaned and dried for a further 20-25 days, locking in the depth and complexity of the coffee’s flavours.
Esspresso
Dose: 22g In
Yield: 45g Out
Time: 23 Sec
These parameters are calculated using:
20g VST baskets
Mahlkonig EK43 Grinder
