Yirgacheffe Yeast Fermentation

Ethiopia
Written By Nelson Amador

red candy 〰️ citrus 〰️ floral 〰️

red candy 〰️ citrus 〰️ floral 〰️

PACKING
60KG, GRAINPRO

GRADE
1

PROCESSING METHOD
WASHED, 48 HOUR YEAST FERMENTATION

REGION
BONDE, KOCHERE (SNNP), ETHIOPIA

ELEVATION
2100M

VARIETAL
74158, HEIRLOOM

HARVEST
OCTOBER-DECEMBER

PRODUCED BY
ISERAL DEGEFA

Over 884 small coffee producers bring their coffee for processing to Bonde washing station in the Bonde, Kochere region of Ethiopia. This particular coffee was selected especially for experimental process. With this experiment processing method, yeast is added to the 48 hour fermentation period to enrich and speed up the fermentation process.

 

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Nelson Amador
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