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BeanCurious Coffee

#39 Ethiopia 120hr Fermentation

#39 Ethiopia 120hr Fermentation

  • Anaerobic Processing
  • Heirloom Varietal
  • 1940m Altitude
HK$88.00
HK$88.00
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*Full tasting notes below
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  • About this Coffee

    Ethiopia 120hr Anaerobic Fermentation

    We start with fully ripe, red coffee cherries grown at high altitude. We then hand-pick the best, ripest cherries to bring to the processing floor. The cherries then get pulped, dumped and sealed into vats to ferment natrually. Over time, the initial yeast fermentation produces carbon dioxide, pushing all the oxygen out of the container. At this point, the newly anaerobic environment and low temperatures start to favor a different bacteria – lactic acid.

    These are the same bacteria you find in pickles, kimchee and yoghurt. They produce wonderfully complex, slightly sour tastes. Over the course of 120 hours, the lactic acid bacteria and yeast transform the sweet cherries into a complex cocktail of flavours.

    Once complete, the cherries are drained and slow dried for 18 to 21 days under the sun on raised beds.

    The result is a coffee that is funky, sweet, winey, honeyed and floral followed with a refreshing, full bodied finish. We recommend enjoying this bean lightly roasted. Dark will have less fermented character but will still produce a unique espresso.

  • Tasting Notes

    Dark Roast
    Dark honey with a cooked berry/warm wine finish

    Roaster's Choice
    Honey, winey, with a sweet, full body

    Light Roast
    honey, winey, mixed berries

     

    Details

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

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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!

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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