Ethiopia Sidamo Carbonic Maceration Natural Grade 1-Denbi Bensa
Processing Method: Carbonic Maceration Natural
Altitude: 1900 MASL
Varietals: Heirloom
Tasting Notes: Cantaloupe, peach, watermelon, red apple and strawberry.
ROASTED FOR FILTER AND ESPRESSO
RECIPE
Dose: 20g
Water: 300g
Temperature: 88-90c
Brew time: 2.35-3.00
Bloom: 50g (35 seconds)
Pour: 50g, 70g, 60g, 60g, 60g (including blooming)
Batch Brew: 70g/L
RECIPE FOR ESPRESSO
What is carbonic maceration process?
The carbonic maceration process is a fermentation technique originally used in wine making.
Carbonic maceration is achieved by placing the ripest whole coffee cherries into a sealed barrel or tanks. The containers are then filled with carbon dioxide(CO2) to create CO2 rich environment that breaks down the sugars and pectins within the cherry. All the flavours, sugars and aromatic that have been released have no way to escape, instead they are absorbed by the coffee beans.
During the process, they use low temperatures to avoid alcohol build up. Once the coffee has reached the desired level of fermentation, the cherries can be processed by either washing or drying.
Please note: Filter coffee will be roasted every Friday morning to ensure freshness. If ordered before 11am Friday your order will be dispatched Friday lunchtime, if after that time period, your filter coffee will be roasted the following Friday.
*If you order this product alongside other products, please note the order will be sent out in one shipment, on the Friday after this item is freshly roasted.
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