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Description

Caturra Chiroso Acetic by El DivisoFor this Caturra Chiroso lot processed by Adrian Lasso, he builds upon the processing techniques previously developed by his brother Nestor. The process begins with selecting the ripest cherries and fermenting them anaerobically. Once this stage is complete, leachates are added and a second fermentation begins. Afterward, the coffee is thermal shocked and dried in parabolic dryers.

their unique Dry Fermentation

and their micro- lots are widley celebrated for their complexity and clarity

These cherries then undergo anaerobic fermentation sealed in bags or jars for 32hrs at an average temperature of 17°C

Following fermentation

The coffee is then transported down the hill to their drying yard in Mbale where it is dried for another 10 days to below 11% moisture

is from cherries bought from nearby small-scale farmers

anaerobically fermented for 84hrs in tanks

With this K-01

Nestled on the fertile slopes of the towering Shanta Golba mountain in the heart of Sidama

Adrian’s natural processing method is an intricate multi-step process that brings out the full flavour of perfectly mature coffee cherries

the cherries undergo a 12-hour fermentation before being depulped

the cherries are hand sorted