KENYA | MAGUTA JASPER #147 CARBONIC MACERATION NATURAL | LIGHT ROAST
- COUNTRY: KENYA
REGION: NYERI, CENTRAL REGION
FARMS: EMBU & NYERI, MAGUTA ESTATE
ELEVATION: 1650 - 1800 m.a.s.l.
VARIETAL: SL-28 & SL-34
PROCESS: CARBONIC MACERATION NATURAL
IMPORTER: PROJECT ORIGIN
- LIGHT ROAST
FOR POUR OVER AND FILTER COFFEE
ABOUT THE PROCESS
In the Carbonic Maceration (CM) process, coffee cherries are picked perfectly ripe, hand sorted & floated to remove unripe and overripe cherries.
Washed CM Selection coffees are pulped before being placed in temperature and humidity controlled tanks flushed with Carbon Dioxide (CO2) to remove oxygen from the tank. After fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.
Natural CM Selection coffees are placed in the tanks still in the cherry. After fermentation, the coffee is dried on African beds for 30 or more days before being stored and milled.
- Picking of only dark red cherries, separated by sections of the farm.
- Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
- Controlled yeast activity, temperature & humidity of tanks
Extended coffee-skin contact and anaerobic fermentation time intensifies fruit characters
bringing deep fruit flavours and rich mouthfeel and length to the cup
- Removed from tank and rinsed, then laid on raised beds
- Drying takes typically 20-25 days
During extended fermentation in cherry, this Jasper lot had the fermentation juices recycled to intensify red fruit qualities before shade drying on raised beds to bring a
syrupy texture and sticky sweetness.