DSM AXIS IV, Ethiopia
Primrose, exporter of this coffee, is a private Green Coffee Exporting company in Ethiopia, founded in 2010 and is considered a highly competitive and respected coffee exporter of Ethiopian coffee....
Raspberry Candy, Rhubarb, Strawberry Cream
Producer: Nebiri Mill
Region: Uraga, Guji
Varietal: Heirloom
Processing: Supernatural
Varietal: Heirloom
Processing: Supernatural
Altitude: 1,800 - 2,000 MASL
Primrose, exporter of this coffee, is a private Green Coffee Exporting company in Ethiopia, founded in 2010 and is considered a highly competitive and respected coffee exporter of Ethiopian coffee. The company is operated by qualified and experienced experts and employees of the coffee industry, all who share a vision of vastly promoting the tracibility of specialty coffee from their region. This lot was imported into Australia by our good friends at Project Origin.
The 'Supernatural' process encompasses a variety of experimental techniques, many of which have been learnt from years of Carbonic Maceration trials through different origins and producers.
Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The cherries are then stacked in thick piles to increase temperature, which helps to intensify sweetness and fruit qualities, while being shade-dried to maintain better control over the drying process. During this time the cherries are also turned over every few hours to ensure that just the right amount of fermentation occurs within the fruit.
Around 3-5 days later, the piles are thinned out to assist the reduction in moisture content during the day, before being stacked again and covered in plastic sheets (like a cocoon) to maintain warmer temperatures in the fruit for a few hours into the evening. This process continues for around 6-12 days, before being reverted to a more standard process for natural coffees; leaving the cherries spread out more thinly and dried for between 15-25 days. Through this extensive process, producers are better able to create unique flavour experiences and enhance different qualities in different lots.
The 'Supernatural' process encompasses a variety of experimental techniques, many of which have been learnt from years of Carbonic Maceration trials through different origins and producers.
Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The cherries are then stacked in thick piles to increase temperature, which helps to intensify sweetness and fruit qualities, while being shade-dried to maintain better control over the drying process. During this time the cherries are also turned over every few hours to ensure that just the right amount of fermentation occurs within the fruit.
Around 3-5 days later, the piles are thinned out to assist the reduction in moisture content during the day, before being stacked again and covered in plastic sheets (like a cocoon) to maintain warmer temperatures in the fruit for a few hours into the evening. This process continues for around 6-12 days, before being reverted to a more standard process for natural coffees; leaving the cherries spread out more thinly and dried for between 15-25 days. Through this extensive process, producers are better able to create unique flavour experiences and enhance different qualities in different lots.