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In the cup: An elegant and layered coffee with plenty of sensory delights to uncover. Beautiful floral notes and a round sweet berry tones of wild strawberries, lingonberry and blueberry.
SCA score: 90 points
Mouthfeel: Textured
Variety: Heirloom
Process: Carbonic Maceration
Producer: Local Smallholders / Worka Chelchelle Washing Station
Altitude: 2200 - 2400 m.a.s.l.
Region: Kochere, Yirgacheffe
Background:
This lot is processed using carbonic maceration, a processing technique inspired by winemaking. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. While the method is similar, the main difference between anaerobic and carbonic fermentation is that anaerobic describes a no-oxygen environment and carbonic describes a carbon dioxide-rich environment.
Creating a carbon dioxide-rich environment alters the kinds of microbes that will survive and flourish during fermentation. Different microbial activity will alter the flavour profile and can produce extremely unique and delicious flavours.