This is a special lot from Ethiopia featuring carbonic maceration with extended anaerobic fermentation. The cherries are picked at 20-22 brix and are pulped and placed inside sealed tanks filled with CO2 to push out oxygen. The extended ferment focuses on controlled yeast activity, temperature, and humidity which in turn intensifies the deep fruit flavors and rich mouthfeel. Drying typically takes two weeks, and then placed into vacuum packed bags to maintain freshness. The final result in the cup is juicy sweet and complex. We hope you enjoy.
Success! Feel free to
or head to your