ETHIOPIA YIRGACHEFFE Ethiopia Yegashfi Midsummer Night Moon | HIRELOOM | DOUBLE ANAEROBIC WASHED | MEDIUM LIGHT ROAST

Coffee Processing Details

Selection and Fermentation

• Fruit Selection: We use fruits with a sweetness level of 23. These are small-sized cherries grown at high altitudes.
• Fermentation Method: The fermentation process involves anaerobic fermentation with whole pulp and lactic acid, followed by anaerobic fermentation with the fruit flesh. Throughout the process, the temperature is carefully controlled to remain below 20°C to prevent over-fermentation flavors.

Final pH and Drying Process

• Final pH: The completed fermentation achieves a pH of approximately 3.5.
• Drying Methods: Two methods are employed during the drying phase:
  1. Washed Method: The mucilage is washed off before drying.
  2. Natural Method: The cherries are dried directly without washing.