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72 Hr. Fermentation, Hamasho Lot A

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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: 4.0
Score: 90.05
Variety: 74158
Weight: 264.6
Process: Washed
Region: Bensa, Sidama
Washing Station: Hamasho
Cupping Notes: Elderflower liqueur, mint juleps, pink lemon zest, kiwi, mangosteen
Full Varietal List: 74/110, Setami

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