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72 Hr. Fermentation, Hamasho Lot A
4762.8Catalyst Trade
US$18.00/lb
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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 |