Coffees from Ethiopia are special because of their history as the birthplace of Arabica coffee and the mind-blowing flavor profiles found across the country. This experimental lot, consisting of coffee from various smallholder farms, was processed at the Hada Molecha Washing Station in Yirgacheffe. Typically, Washed processing (also called parchment dried) involves a 12 to 48 hour fermentation, either anaerobically (in water) or aerobically (dry). For this lot, the anaerobic fermentation lasted for 96 hours! This modification to the classic Washed process provides us with a uniquely delicate lot with notes of Meyer Lemon, Blueberry, Honey, and Jasmine.
This process is a high-risk/high-reward prospect. In classic anaerobic washed coffees, the water is consistently changed during fermentation to avoid over-fermentation, the creation of acetic acid, and defects resulting in souring. However, because of Hada Molecha’s attention to detail, this lot achieved a high reward, allowing the coffee to showcase its full potential on our rare coffee menu!
- Washing Station: Hada Molecha
- Region: Yirgacheffe
- Variety: 74148, Kuruma, Dega, Wolisho, 74110, 74165, 74113
- Processing: 96-hour Extended Fermentation
- Altitude: 1,950 - 2,50 meters
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