ETHIOPIA - Worka Sakaro

PROCESS: CARBONIC MACERATION

REGION: GEDEB

VARIETAL: HEIRLOOM

TASTE: TROPICAL, MANGO, SYRUPY

About:

This coffee was fermented in fully sealed, oxygen  deprived stainless steel tanks in a method  called Carbonic Maceration. As the cherries ferment  in this anaerobic environment, they start to  produce carbon dioxide, which creates a carbonic  environment within the tank. The time the coffee cherries spend in  fermentation is based on the temperature inside. Higher temperatures mean the fermentation will be short, while cooler temperatures lead to longer  fermentation periods. Typically this process lasts 4-5 days, however, this lot was fermented for 10 days.