Damo Anaerobic Honey
white flowers, raspberry, orange sorbet, vanilla bean
alt: 1900-2200 MASL
process: Anaerobic Honey
BLACK HISTORY MONTH DONATION
We will be donating $2 from every bag sold of the Ethiopia Anaerobic Honey and the Ethiopia Carbonic Natural to our good friends at the Blue Heart Foundation.
These coffees are also available as a discounted bundle for $62.
$4 will be donated from each bundle sold.
Anaerobic Honey Process
Ripe coffee cherries are placed inside stainless steel containers along with clean water. Nitrous oxide is injected into the tank to quickly displace and remove oxygen, which helps slow down the fermentation process. Naturally present yeast and bacteria contribute to the fermentation of sugars in the coffee cherries, while holding a constant temperature maintains a slow fermentation over the course of 60 hours. The cherries are then pulped with the sticky mucilage left attached to the coffee seeds. The coffee is then placed on raised beds to dry over the course of 28-32 days.
This anaerobic processing creates a perfumy aroma, expressed by honeysuckle, orange blossom, and jasmine. Fruit flavors of blueberry, raspberry, and orange sorbet are anchored by the impression of vanilla bean in the aftertaste. A syrupy mouthfeel is complimented perfectly by the juicy, berry-like acidity.