Ethiopia Yirgacheffe Carbonic Maceration
Champagne Sangria • Blackberry Preserves • St. Germain
This coffee comes to us from the Dumerso Mill which is part of the Gedeo Zone. Carbonic maceration is a form of fruit-dried/natural-processed coffee using techniques and elements long established by vitners. This leads to a refined cup with an fruity effervescence, silky tropical pop and some subtle florals that finishes like a scoop of soft serve.
This year the ECX - Ethiopian Commodity Exchange, which is the governmental entity that oversees the country’s coffee industry - has set pricing “floors” for export of some of these newer and/or experimental processing methods. ECX has done this with smallholder farmers and less robust cooperatives in mind to help them stay on level footing with larger concerns.
From the importer, Ardent Coffee:
The sweetest and cleanest dry/natural processing we’ve ever produced, we went big this year as the dry processing created a watermelon vermouth, kiwi, cherry cordial, juicy, cotton candy aroma, fresh lilac, big juicy body, sparkling finish.
Mature cherries are placed inside stainless steel containers along with clean water. We inject carbon dioxide into the tank to slow down the breakdown of sugars from the mucilage dramatically at temperatures below 10-12°C. Coffees are held in the carbonic state for 90 hours then brought to traditional Ethiopian drying beds, one layer thick, and hand stirred every few hours during sun exposure for the first 5 days. This creates even drying for consistency. The total drying target time is 36-40 days.