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Location:
Sidama, Ethiopia - Betibiroti Project
Co-Producers:
Steve Holt, Ashenafi Argaw
Project Summary:
Mature cherries are placed inside stainless steel containers along with clean water. We inject carbon dioxide into the tank to slow down the breakdown of sugars from the mucilage dramatically at temperatures below 10-12°C. Coffees are held in the carbonic state for 120 hours then brought to traditional Ethiopian drying beds, one layer thick for the first 48 hours, then 2-3 layers with hand stirring every few hours in shade-stable drying for the first 5 days. This creates even drying for consistency. The total drying target time is 36-40 days.
Notes of pineapple, bright, chocolate, red plum, tropical, mango, dried apricot jump off the table with this carbonic application.
