- Wild yeast coffee beans from Ngorongoro Vohora Family Tanzania, East Africa
- Unique processing method: Carbonic maceration
- Fermented + matured with Birrificio Baladin Xyauyu Fume 2013
- Fermented + matured with Minneola Tangelo citrus fruit from our citrus greenhouse
- 4/15/2020 – 7/15/2020: 91 days
- Weight loss: 11.7%
- Temp: 404.2 F
A special green coffee bean from Tanzania /East Africa that were uniquely processed like the grapes in the famous “Beaujolais Nouveau” : Carbonic maceration.
Carbonic maceration In the world of wine: whole grapes are fermented in a carbon dioxide rich environment prior to crushing.
Carbonic maceration in the world of green coffee beans: Coffee cherries are added to a large barrel filled with clean water. The barrel is sealed with a pressure release valve {CO2}. No new oxygen is allowed into the barrel.
The maceration proceeds at different rates in the layers of the barrel. After about 7 days the green coffee beans are ready to be dried
After arriving at our place we vacuum-sealed them for more rounds of fermentation + maturation….Using Birrificio Baladin’s Xyauyu Fume 2013 and Tangelo citrus fruits from our own citrus greenhouse.
Voila!
