This co-fermented micro lot from Neel and Kavita Vohora brings a LOT to the table! The Vohora siblings have developed a unique processing method which they call “Citric Carbonic”. It’s fermented once in a sealed, carbon dioxide rich environment with citric acid for 2 to 4 days before being flushed, then fermented again and fully washed conventionally.
The coffee is fermented using carbonic maceration. This method is borrowed from the wine industry and involves placing the coffee cherries in sealed containers for fermentation. Next, carbon dioxide is injected into the chambers. Much like other forms of anaerobic fermentation, this CO2 rich environment activates different microbes than say, an oxygen rich environment. The difference between this and anaerobic is that the CO2 forces the fermentation to occur inside the actual coffee cherries, rather than just on their exterior. Then these microbes go to work breaking down, intensifying and releasing tasty flavor compounds in the coffee cherry fruit. Since everything is in a sealed environment and coffee beans are very porous, those tasty compounds get absorbed by the beans to add some unique flavors. The Vohora siblings add one additional ingredient to this happy slurry: citric acid. This citric acid is found naturally in, you guessed it, citrus fruits like lemon, orange and lime. This concept of “co-fermenting” coffee cherries with other natural ingredients is a growing and slightly controversial trend. When done correctly and especially in an enclosed environment like an airtight chamber, the added ingredient imparts a TON of flavor to the coffee beans.
Flavor A silky body with orange, raspberry, pineapple and kiwi notes. Very unique!
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