Sweet aroma with flavors of cherry hard candy, Guimauve marshmallow, lavender, blood orange and nougat confection. A beautifully composed and intensely sweet cup.
The Kalimaz is produced by 29-year old Tariku Getachew at the Gerba Coffee Mill in Guji, Ethiopia. Tariku works in consort with Ashnafi Argaw and the Ardent Coffee Production Team who we have had the great pleasure to partner with over many years in a variety of incarnations. Tariku has overseen the Guji site for the past seven years with great sensitivity and resourcefulness.
This particular carbonic natural process takes place inside stainless steel containers that are injected with carbon dioxide (CO2) at temperatures below 50F. What this does is dramatically slow down the breakdown of the sugars within the coffee cherry. The cherry is then held under CO2 for five full days after which it is placed on elevated drying beds, one cherry layer deep, for the initial two days. The cherry is then layered two to three cherries deep and is turned every few hours under shade for a total of five more days. Total drying time lasts thirty-six to forty days depending upon ambient conditions.
This rare and very limited availability micro-lot is a testament to the incredible experience that can be unleashed by the natural carbonic coffee process when carefully employed by experienced hands.
After repose, this coffee is sealed in Grain-Pro barrier packaging at origin and then sent on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program©.