This bean blends intense fermentation notes from Carbonic Maceration. The dry aroma features strawberry and tropical fruit, followed by a wine-like body and the signature Yirgacheffe jasmine fragrance with crisp acidity.
Processing
Carbonic Maceration: Coffee cherries are placed in sealed stainless steel tanks flushed with CO2 to create an anaerobic environment, controlling fermentation to produce complex esters. Natural Drying: After fermentation, cherries are moved to raised beds for slow sun-drying to concentrate the flavors.