Ethiopian Yirgacheffe Anaerobic
An alternative experimental processing method to burst uniqueness and complexity to this exquisite coffee.
Region: Gedyo: district: Yirgacheffee: Village: Halo-Beriti
Fermentation: 72 to 96 hours, depending on the PH level
Process: Natural, sundried -18 -21 Days depending on the weather.
Altitude: 2000 – 2200 MASL
Tasting: A distinct and funky profile of lush berries, lactic winey, cinnamon, dark chocolate, complex tropical fruit blend notes.
In anaerobic fermentation processing, the oxygen is discharged and replaced with nitrogen, carbon dioxide, and other by-products in sealed barrels. The anaerobic environment favours the microbes that flourish on carbon dioxide, producing flavours indifferent to the typical natural processing characteristics, inducing more intense flavours.
Anaerobic Processing Method Overview
- Only close to 100% red-cherry are hand-picked and sorted.
- Floater beans removed via a watering process.
- Drainage immediately.
- Beans tightly packed in sealed barrels from which oxygen is removed and replaced with nitrogen, carbon dioxide and other by-products, which let cherries ferment anaerobically.
- Tightly closed and stored in a cool shady area.
- PH level constantly controlled, air-released and gauged timely for even fermentation.
- After the fermentation is completed, the cherry is carefully removed from barrels and laid to sun-dry undercover on 180 African raised beds.
- The cherry is frequently turned to promote even drying. It takes approximately 18-21 days for the cherry to dry, depending on the weather conditions.