This Supernatural processed coffee is fruit-driven due to the extended time spent fermenting inside the whole cherry. The coffee is piled up thickly and left unturned on raised African beds. The centre temperature of the pile begins to increase, accelerating the fermentation in the coffee cherries at the centre of the pile. As they process, Co2 is released, creating an anaerobic environment. Once a day, the pile is spread thin and then re-heaped up to ensure all coffee cherries reach a similar fermentation level. The process repeats for 5-7days before the coffee is laid out thin and left to dry until it reaches a humidity of 12%.
The variety for this lot is called Heirloom; this name defines all the traditional Ethiopian landraces of Arabica long grown in the region. It is a mix of the native wild Ethiopian varieties, and the different cross-breeds that have occurred naturally over the years. The terminology of Heirloom often masks the wide assortment of varieties that may be present within various regions, including within farms. Allegedly there may be up to ten thousand naturally occurring varieties in the wild.
TASTING NOTES: Sweet orange, tangerine, apricot and pear
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