COMING SOON…..
This Ethiopian coffee is a high-intervention carbonic-mascerated natural coffee from the Guji District. The process explained: Whole coffee cherries are mascerated in a low-oxygen environment for an extended period of time, usually in a fermentation tank filled with water and a one-way off-gassing valve which releases carbon dioxide and does not allow any additional oxygen to return back into the tank. After fermentation, the coffee is de-pulped then allowed to dry. In this case, whole coffee cherry fermentation embelishes the distinctive southern Ethiopian terroir - the cultivar and location that makes Ethiopian coffee’s so special. It is best brewed as a pourover using a course grind and fast extraction times.
Flavor profile: Wild and Wooly, red and dark berry fruit with heavy fermentation notes. Very interesting coffee, however, not for everyone. It’s an experience in a cup.
Region: Deri Kidame, Hambela, Guji, Ethiopia
Elevation: 2125 masl
Varietal: Kurume, Dega, Wolisho
Process: Carbonic Maceration, fermented, dried on raised beds
COMING SOON…..
This Ethiopian coffee is a high-intervention carbonic-mascerated natural coffee from the Guji District. The process explained: Whole coffee cherries are mascerated in a low-oxygen environment for an extended period of time, usually in a fermentation tank filled with water and a one-way off-gassing valve which releases carbon dioxide and does not allow any additional oxygen to return back into the tank. After fermentation, the coffee is de-pulped then allowed to dry. In this case, whole coffee cherry fermentation embelishes the distinctive southern Ethiopian terroir - the cultivar and location that makes Ethiopian coffee’s so special. It is best brewed as a pourover using a course grind and fast extraction times.
Flavor profile: Wild and Wooly, red and dark berry fruit with heavy fermentation notes. Very interesting coffee, however, not for everyone. It’s an experience in a cup.
Region: Deri Kidame, Hambela, Guji, Ethiopia
Elevation: 2125 masl
Varietal: Kurume, Dega, Wolisho
Process: Carbonic Maceration, fermented, dried on raised beds
