Ready After Coffee -Ethiopia Yirgacheffe Gr.2 YCFCU  

Ready After Coffee -Ethiopia Yirgacheffe Chelbessa Carbonic G1

209SE

Ethiopia processed by the Carbonic maceration method. This technique is taken from winemaking, it uses anaerobic fermentation to create a complex fruit flavor.

Altitude: 2000 m.a.s.l.

Region: Yirgacheffe, Gedeb

Variety: local varieties

Processing: Carbonic maceration

Flavor profile: dark chocolate, currants, tropical fruits, full fruit aftertaste

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Stock inventory: 6 pieces

12,60 € tax incl.

10,50 € tax excl.

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Ethiopia processed by the Carbonic maceration method. This technique is taken from winemaking, it uses anaerobic fermentation to create a complex fruit flavor.

Flavor profile: dark chocolate, currants, tropical fruits, full fruit aftertaste

Altitude: 2000 m.a.s.l.

Region: Yirgacheffe, Gedeb

Variety: local varieties

Processing: Carbonic maceration

Cupping score: 86 points

Sweet - fruity coffee has a taste profile of dark chocolate, currants, tropical fruits and is also certified as BIO!

Something about the farm and the farmers:

The Chelbessa washing station where this coffee was processed is relatively new in the Yirgacheffe area. Despite this, this family-run station produces exceptional coffee that rivals some of the region's best-known establishments.
Farmers in this region have been growing coffee for generations. They are real experts and try to use the best cultivation methods without the use of chemicals. The result is already an exceptional product, and Chelbessa makes the most of it by adhering to strict post-harvest standards.
This batch is processed using carbonic maceration, a processing technique inspired by winemaking. Like anaerobic fermentation, carbonic maceration usually takes place in a closed environment. Although the method is similar, the main difference between anaerobic and carbonic fermentation is that anaerobic fermentation takes place without oxygen and carbonic fermentation takes place with the help of a high pressure of carbon dioxide.

Creating a carbon dioxide-rich environment changes the types of microbes that survive and thrive during fermentation. The different activity of microorganisms will change the flavor profile and can create extremely unique and delicious flavors.

Farmers pick cherries by hand and deliver them to the washing station. Upon receipt, employees hand-sort the incoming cherries to remove any underripe or damaged cherries. Cherries are placed in a container and sealed to prevent air from entering. Fermentation begins in this closed environment. Since the skins of the cherries remain intact, fermentation can take several days to weeks. After fermentation, the cherries are removed, washed in clean water and placed on raised beds to dry. The drying coffee is periodically turned over to ensure even drying.

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Ready After Coffee -Ethiopia Yirgacheffe Chelbessa Carbonic G1

Ready After Coffee -Ethiopia Yirgacheffe Chelbessa Carbonic G1

Ethiopia processed by the Carbonic maceration method. This technique is taken from winemaking, it uses anaerobic fermentation to create a complex fruit flavor.

Altitude: 2000 m.a.s.l.

Region: Yirgacheffe, Gedeb

Variety: local varieties

Processing: Carbonic maceration

Flavor profile: dark chocolate, currants, tropical fruits, full fruit aftertaste

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