This lot is an experimental lot from Heleanna Georgalis in Ethiopia. We are really excited to share this Reversed Carbonic Maceration coffee with you.
What is RCM (let’s abbreviate it for everyones sake)
Before you read about the process, here are a few observations!
This price is 100g plus shipping
This coffee is not for everyone, it is an experimental lot and produces a truly stunning cup with intense flavours.
It is expensive, that is reflective of the process and the handling of the coffee at farm.
This coffee is a competition coffee for sure but can be enjoyed by anyone particularly someone looking to explore the boundaries of coffee and flavours.
YIRGACHEFFE SHIFO KOCHERE NATURAL
Reversed Carbonic Maceration is an adapted processing method in coffee initiated by Brazilian Farmers, imitating a winemaking technique of Beaujolais: Whole cherries are fermented in a carbon dioxide rich environment prior to pulping.
This particular coffee is collected after 7:00 pm in pitch darkness. After the cherries are sorted for only the ripe ones they are placed in a stainless steel tank. The tank is then sealed and the natural fermentation process starts. The little oxygen remaining in the tank is quickly consumed and turned into carbon dioxide which leaves the sealed tank through a valve. In this now anaerobic environment the cherries are left to ferment for 70 hours.
In contrary to the standard fermentation in water after pulping the cherry, the reversed carbonic maceration method creates an intracellular fermentation which creates more intense fruity flavors like in classic processing but with less alcoholic acidity due to the lower pH level and slower process.
After fermentation the cherries are dried for 11 days on African Beds and finally processed at the Dry Mill.
Taste Notes: Passionfruit/ fresh orange acidity, lush peach with dark berries and roibos.
Complex with notes of summer fruit and super sweet