producers: a group of local smallholders
region: Gedeb, Yirgacheffe
elevation: 1945 – 1970 m.a.s.l
species and varietal: arabica, indigenous heirloom
processing method: natural
fermentation: carbonic maceration
according to us: it’s like liquid liquorice candy
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 an oxygen-free 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 activities will alter the flavour profile and can produce extremely unique and delicious flavours. Because the skins of the cherries are left intact, fermentation may take days or weeks. Once fermentation is complete, cherry is removed, washed in clean water and spread on raised beds to dry and turned regularly to ensure even drying.