Ethiopia Gelanabaya Wine Process
|Bag Weight||60 KG BAG|
About This Coffee
This grade 1 microlot is from Gelanabaya station, Borena zone, Yirgacheffe region. This lot was processed with extended cherry fermentation in vacuum sealed stainless steel tanks with a fermentation valve to vent off CO2.
|Subregion||Gelana Abaya, Borena zone|
|Producer Type||Small Holder Farmers|
|Variety||Ethiopia Heirloom Varieties|
|Coffee Grade||ETH CA NAT YIRG G1|
|Screen Size||14 Up|
|Bag Weight||60 KG BAG|
|Bag Types||Grain Pro / Ecotact|
Gelana Abaya is a district in Borena zone, in the Oromia region of Ethiopia, just on the border with the SNNP region and close to the town of Yirgacheffe. Over a number of years the region has developed a distinguised reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m
in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and floral/herbal notes of lavender, jasmine, bergamot and thyme.
This wine process is so-called because the techniques involved have been borrowed from the wine industry, though similar techniques can be found in many products derived from controlled fermentation. In summary, coffee cherries are fermented in sealed, oxygen deprived, stainless steel tanks with careful monitoring of temperature.
Firstly, cherries are sorted to select only the ripest for processing. The cherries are then placed in a stainless steel tank (pictured) with a specialised fermentation valve part filled with water. As the fermentation process begins, CO2 is released and builds up in the tank. Once the internal pressure of the tank exceeds the atmospheric pressure, the CO2 will push through the water in the valve as individual bubbles. The valve prevents any air entering the tank from the outside, allowing for extended fermentation whilst reducing the risk of spoilage and negative fermented flavours.
Fermentation time is dictated by the temperature readings inside the tank, but typically the process lasts for 4-5 days, after which the cherries are dried in the traditional way: on raised African beds for 15 - 18 days. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking)Djibouti.
- Status Spot
- Subregion Gelana Abaya, Borena zone
- Producer Type Small Holder Farmers
- Processing Natural/Dry Processed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Ethiopia Heirloom Varieties
- Coffee Grade ETH CA NAT YIRG G1
- Min Growing Altitude 1900m
- Screen Size 14 Up
- Origin Ethiopia
- Warehouse Schwarze & Consort.
- On Sale No
- Top Lot Yes
- CTRM Contract Number P8002021-1
- Price Per Kg €14.50