Ethiopia Uraga – carbonic maceration

This lot is processed using carbonic maceration, a processing technique inspired by winemaking. Like anaerobic fermentation, carbonic maceration usually takes place in an airtight environment. Although the methods are similar, the main difference between anaerobic and carbonic fermentation is that “anaerobic” describes an oxygen-free environment, while “carbonic” describes an environment rich in carbon dioxide.

An environment rich in carbon dioxide changes the types of microorganisms that survive and thrive during fermentation. This different microbial activity influences the flavor profile and can create extremely unique and delicious flavors.

Farmers hand-pick the coffee cherries selectively and deliver them to the washing station. Upon arrival, workers hand-sort the cherries, removing underripe, overripe, or damaged fruit. The cherries are then placed in a sealed container so that air cannot enter. Fermentation begins in this enclosed environment. Because the cherries’ skin remains intact, fermentation can take days or even weeks. Once fermentation is complete, the cherries are removed, washed in clean water, and spread out on raised beds to dry. The coffee is turned regularly with a rake to ensure even drying.

Processing: carbonic maceration
SCA cupping score: 88
Variety: JARCCountry of origin: Ethiopia , Guji region
Origin: Uraga washing station
Altitude: 1950 – 2200 meters                                                       
Notes: mango, oranges, sweet with notes of vanilla
Roast profile: omni light