EXP036: LEMONGRASS

WHY THIS COFFEE?

We love Ethiopian varietals for their acidity. And we thought this lemongrass co-ferment would take it to another level. We were right. We get loads of lemon, berry fruits like blueberry, and a sweet and fun layer of ginger throughout. We think you'll love this innovative coffee coming out of one of our favorite collectives: banko chelchele. 

PROCESSING DETAILS

Normally, naturals at the Banko Chelchele station are hand-sorted upon delivery and moved directly to raised screen beds to sun-dry. In the case of this special microlot, fresh cherry is sealed into carbon fiber drums with fresh cuttings of lemongrass and left to ferment anaerobically (deprived of fresh oxygen) for 10 full days between 15-18 degrees Celsius. This stage allows the sugars in the fruit to develop far beyond where they would in a traditional natural without the risk of over fermenting. The addition of lemongrass infuses the cherry must that surrounds the fruit and creates new aromatic esters in the fermentation that wouldn’t otherwise form.

After the 10-day drum fermentation, the soft and syrupy cherry mixture is carefully moved to raised screen beds to dry, slowly and gradually, between 15-20 days. Once it reaches 11% moisture, the pods are moved to a cool warehouse where they are left to rest for a number of weeks. This last step allows the internal moisture to equilibrate and the water activity to settle, preparing the green coffee for a long shelf life of vibrant flavors.

COFFEE DETAILS

Producer: worka chelchele

Location: gedeb woreda

Varietal: landraces

Processing: lemmongrass co-ferment : anaerobic natural

Green cost: $16.30/lb

Percentage paid to producers: 80

BREW GUIDE

How long to rest: At an Agtron of 95, this coffee is light. So, let it rest about 19 days.

We taste: Think lemongrass, blueberry, ginger. The cup has a round body, obvious sweetness, intense acidity, and an expressive flavor profile.