1 2

BeanCurious Coffee

#35 Yeast Fermentation Ethiopia

#35 Yeast Fermentation Ethiopia

  • Anaerobic Processing
  • Heirloom Varietal
  • 1700m Altitude
HK$88.00
HK$88.00
Sale Sold out
*Full tasting notes below
Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

Subscribe and Save

Auto-renews, skip or cancel anytime.

To add to cart, go to the product page and select a purchase option
View full details

Next Roast

00
Days
00
Hours
00
Minutes
00
Seconds

  • About this Coffee

    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!

  • Tasting Notes

    Dark Roast
    Don’t roast this one dark or angels will cry.

    Roaster's Choice
    Berry acidity, yoghurt, honey sweetness with a hint of vanilla

    Light Roast
    Floral, berry acidity, yoghurt with berries, honey sweet

     

    Details

    • Home Compostable Packaging
    • Organic & Ethically Sourced
    • Always Free Shipping
    • Roasted Fresh in HK Every Week!

Caption

How to Brew It

20g Coffee : 300ml of water

For easier math, we recommend a ratio of 20g of coffee per 300ml of water. If you are doing a drip method, aim for your grinds to be about the size of coarse salt.

Read our detailed process

Tips

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 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.

Tips

Peak Flavor Time

Your coffee will taste best depending on the roast level:

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!

Caption

No Pre-Ground Beans?

Unfortunately no. The second you grind, you expose your beans to the nemesis of delicious coffee: oxygen. Grinding introduces so much oxygen that your coffee may stale before you receive it.

To ensure you get the best tasting coffee possible, we recommend you to buy a grinder.

View our grinders