Roasts on , ships on
This microlot comprises the best cherries delivered to the Ayla washing station by the smallholders of Bombe and Shentawene Co.ops.
This coffee is the result of anaerobic-natural processing and shared experience for generations. The growers of Bombe have a long tradition of coffee cultivation which you can definitely taste.
Natural anaerobic process red cherries are carefully selected from the red ripe fully matured cherry during mid-harvest. There were used the Kurume varietals with the highest sugar concentration. The meticulously selected cherries are initially washed to remove the floaters, before placing them in an airtight and in a fully sealed tank for 120 hours. The tanks are regulated by valves to ensure no oxygen can seep throughout the fermentation process. The fermentation occurred for 7 days until the pH level dropped to 3.8 to get the desired profile of winey, juicy, and fruity flavours. Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain a constant temperature between 15 and 18 degrees Celsius. The fermentation process was homogenized by rotating or moving the tanks. At the end of the seventh day, the fermentation was suspended by taking out the cherries from the tanks. On day one, quick-drying is applied until the coffee humidity drops to 35%. Cherries were dried for 30 days under shade net on African beds.
After anaerobic fermentation is complete the cherries are placed under a shade net on African beds to dry for 30 days. This fermentation process is fully organic and a natural process. No additives were used. Once the drying period is completed and the humidity decreased to 12%, cherries get collected and stored in a conducive warehouse for 4 weeks of resting time. After completing the drying phase, the coffee was placed in a GrainPro to retain its character.
In the cup: A tropical punch!
Due to its anaerobic processing method, the beans have a wonderful aroma of mixed tropical fruit.
Tasting notes of banana, orange, passion fruit, and coconut. Very intense and funky, yet balanced. Long and sweet tropical fruit aftertaste.
Minimum resting period: 10 days from the roast date for espresso roast, 7 days for filter roast.
|Ayla washing station|
|Seven days anaerobic fermentation, dried under shades on raised beds|
Two profiles available:
For espresso & moka pot
|Banana, orange, passion fruit, coconut|