As with all our coffees, there’s a story. This Bensa harvest was processed using an anaerobic fermentation technique called carbonic maceration. We love partnering with producers who are breaking the mold of traditional coffee practices, not for the sake of doing new things in and of themselves, but for the revitalization of a massive global industry that has much need for refreshing. So in the spirit of new life, we bring you MONSTER MACERATION!
Carbonic maceration is a winemaking technique that rests grapes in a tank of carbon dioxide. The grapes are left intact to allow fermentation to occur inside each individual grape prior to being crushed. Carbon dioxide penetrates the skin of the fruit catalyzing unique chemical reactions not present in other forms of fermentation. Adapted to coffee processing, cherries are put into stainless steel containers for 90 hours and maintained below 50°F for a slow and complex flavor development, fermentation occurring in each cherry. Air is replaced with carbon dioxide to charge the fruit with unique chemical exchanges. After controlled fermentation, the cherries are resurrected from their gassy chambers and laid to rest on raised beds.
The result is a balanced, full bodied coffee that tastes like you dipped your hand in caramel and then in a bowl of unwrapped candied treasures, then feasted all morning and night. Only there’s no calories!
Cup score: 92
|Washing Station:||Sidama Bensa|
|Altitude:||2100 m a.s.l.|