#35 Yeast Fermented, Ethiopia
A special, delicate coffee developed through experimentation.
Let me introduce you to this very special, experimental batch of coffee. Here the beans were inoculated with yeast as part of the production process. There was a very high risk of failure here as introducing any living creature inherently comes with risk. If they had failed, the result would have been the total loss of their annual yield.
Instead this brave group of Ethiopian farmers successfully double ferment their beans (first with yeast, followed by a second lactic acid fermentation) resulting in a very unique taste. We begged them to tell us but we don’t know what kind of yeast they used. Was it bread? beer? champagne? sake? a San Francisco sour dough starter??!? Such a missed marketing opportunity.
Anyway if you love fermented coffee, this is the one’s for you!
Roasting Profile
Click above to see how roasting effects your coffee's taste.
Details
| 🌍 Country | Ethiopia |
| 📍 Region | Chechelle |
| 🌱 Varietal | Heirloom |
| 🫘 Processing | Yeast and Anaerobic Fermentation |
| ⛰️ Altitude | 1700-2200m |
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason is the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
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