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Second Spin Roasting Co.
** Limited Release ** Ethiopia - Guji - Hambela - Tracon Coffee - Carbonic Maceration Natural
** Limited Release ** Ethiopia - Guji - Hambela - Tracon Coffee - Carbonic Maceration Natural
Regular price
$24.00 USD
Regular price
Sale price
$24.00 USD
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- Country: Ethiopia
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Region: Guji - Hambela
- Farm: 809 Local Small Farms
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Producer - Tracon Coffee
- Varietal: Kurume, Dega, Wolisho
- Process: Carbonic Maceration - Natural
- Altitude: 2125
- Certifications: Fair-Trade Grade 1 Organic
- Cupping Notes: Blueberry Compote, Raspberry Jam, Peach Cobbler
- Good For: Pour Over, Auto Drip, Espresso
Description:
With some of the best execution of this processing method we have seen, this coffee was imported in collaboration with exporting group Tracon. Boasting an arsenal of blueberry compote, raspberry jam, honey-crisp, and spiced peach cobbler notes - we found this to be one of the best representations of what we mean when we say "Guji Florals." This cup is a tantalizing palate pleaser, and offers both a juicy, fruity mouthfeel, and a cascading finish of complex florals and crips citrus
Carbonic maceration is definitely not the new kid on the block, but rather, one of the OGs of “new and weird” in the specialty coffee industry. Carbonic maceration a processing method where whole, intact coffee cherries are fermented in a sealed, oxygen-free tank that has been flushed with carbon dioxide. Inspired by winemaking techniques, this CO₂-rich environment encourages intracellular fermentation—a process that occurs within each individual coffee cherry. The controlled anaerobic environment and the pressure from the trapped CO₂ alter the breakdown of sugars and pectins, which results in a distinct flavor profile, with enhanced aromatics and fruity, sweet notes. Once the fermentation is complete, the cherries are removed and can be processed further, for example by a washed or natural method, before being dried.
Tracon started the coffee export business three decades ago, and their interests extend from farm and washing station ownership to running a dedicated cupping lab, to owning a 30,000 square foot coffee processing facility that allows them to mill and finish coffee for export on-demand. This coffee is an ode to the complexity of coffee sourcing, and a delicious reminder of possibilities—both traditional and experimental—still latent in the fields of one of the world’s most important producers of coffee
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