Halo Hartume Carbonic Maceration
Josh’s notes:
Light and clean white grape juice acidity + spectacular white grape smells. I could drink this coffee down and not even realize it’s gone. There’s a lovely cassis purple-ness lurking there too, and it really does remind me of a crisp white wine in some ways. Cools wonderfully too. Obviously a very special lot of coffee from Ethiopia finished with a unique winemaking process.
Yirgacheffe in the Gedeo zone is synonymous with washed Ethiopian coffees, and Worasa Mijane has been there since nearly the beginning. At his second washing station now, Halo Hartume, Worasa now works with his son Daniel in continuing the tradition.
Process:
This lot’s processing was inspired by a winemaking technique known as carbonic maceration. In this process, carbon dioxide is introduced into the fermentation tanks to create an anaerobic environment, and the coffee undergoes fermentation for 96 hours, before being dried naturally. The method enhances the naturally vibrant flavor of Ethiopian coffee, turning it into something even more distinctive.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Light and clean white grape juice acidity + spectacular white grape smells. I could drink this coffee down and not even realize it’s gone. There’s a lovely cassis purple-ness lurking there too, and it really does remind me of a crisp white wine in some ways. Cools wonderfully too. Obviously a very special lot of coffee from Ethiopia finished with a unique winemaking process.
Yirgacheffe in the Gedeo zone is synonymous with washed Ethiopian coffees, and Worasa Mijane has been there since nearly the beginning. At his second washing station now, Halo Hartume, Worasa now works with his son Daniel in continuing the tradition.
Process:
This lot’s processing was inspired by a winemaking technique known as carbonic maceration. In this process, carbon dioxide is introduced into the fermentation tanks to create an anaerobic environment, and the coffee undergoes fermentation for 96 hours, before being dried naturally. The method enhances the naturally vibrant flavor of Ethiopian coffee, turning it into something even more distinctive.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
Light and clean white grape juice acidity + spectacular white grape smells. I could drink this coffee down and not even realize it’s gone. There’s a lovely cassis purple-ness lurking there too, and it really does remind me of a crisp white wine in some ways. Cools wonderfully too. Obviously a very special lot of coffee from Ethiopia finished with a unique winemaking process.
Yirgacheffe in the Gedeo zone is synonymous with washed Ethiopian coffees, and Worasa Mijane has been there since nearly the beginning. At his second washing station now, Halo Hartume, Worasa now works with his son Daniel in continuing the tradition.
Process:
This lot’s processing was inspired by a winemaking technique known as carbonic maceration. In this process, carbon dioxide is introduced into the fermentation tanks to create an anaerobic environment, and the coffee undergoes fermentation for 96 hours, before being dried naturally. The method enhances the naturally vibrant flavor of Ethiopian coffee, turning it into something even more distinctive.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.