Our Fermentation Tasting Pair explores the captivating aromas and flavors that can be developed within a coffee through employing processing methods that are borrowed from winemaking.
In this iteration of Anaerobic Fermentation, a double washed Ecuadorean coffee grown by Galo Morales, coffee cherries were pulped and the coffee seeds were then submerged underwater where fermentation took place slowly in a low oxygen environment. This example of Carbonic Maceration of whole Ethiopian landrace coffee cherries produced by Abayneh Yunnuna and overseen by the the inimitable Ashenafi Argaw, involved sealing whole coffee cherry in pressurized, stainless steel tanks filled with Carbon Dioxide (CO2) which controlled and enhanced the rate of fermentation even further.
Interestingly, the profiles of these two coffees share a number of similarities, despite their having been cultivated and processed on opposite sides of the globe. We hope you enjoy this opportunity to compare and contrast these precious gems.
Our Fermentation Tasting Pair features the following: one 12oz. bag of Galo Anaerobic from Ecuador and one 12oz. bag of Damo Carbonic from Ethiopia.
This tasting pair is in limited supply and will be roasted and shipped only on Wednesday of each week.