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120-Hr. Fermentation, Dumerso-Lot B

Catalyst Trade


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Rather than a typical 24 to 48-hr cycle with water changed roughly every 12 hours, we intentionally retain the water through the fermentation process of this washed coffee. This not only saves water (essential considering the negative ecological consequences of washed coffee processing in Ethiopia), but also creates a unique enzymatic environment. This we monitor closely for a controlled interval of time to prevent over-fermentation and souring while developing the coffees to their fullest potential. 72 hours. 96 hours. 120 hours. Each Interval offers unique aspects of the development of organic compounds. We then introduce the coffee to a Double Fermentation Interval outside of the submerged fermentation process. This allows us to target desired enzymatic reactions which tend to be fruited and explosive, while retaining articulation and not leaning into over-fermented characteristics. As with other washed processes, after the fermentation cycles are completed and the parchment has been scrubbed, we move it to the drying beds, monitoring and ensuring even distribution of sunlight and airflow.
Boxes: 8.0
Score: 89.1
Variety: Kurume
Weight: 529.1
Process: Washed
Region: Yirgacheffe, Gedeo
Washing Station: Dumerso
Full Varietal List: Kurume, Dega, Wolisho, 74112, 74110, 74165, 74151
Cupping Notes: pink rose, plum blossom, passionfruit sour ale, blackberry puree, rhubarb/raspberry tart

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