Ethiopia Eden Dukamo | teff anaerobic

20,00 

Eden is the Dukamo’s third daughter, attending the University of Akron in Ohio, where she is studying Marketing and Sales Management. Eden hopes to join the family coffee business, so we’re sure we’ll still be naming more than one batch after her. Eden’s batch begins with a brief anaerobic fermentation, after which the cherries are put to dry on raised tables using a special technique called “mountain drying”.

SCA 91,75 Competition

Tasting notes: floral | port wine | tropical fruits

Price is for 150 gr.

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Eden is the Dukamo’s third daughter, attending the University of Akron in Ohio, where she is studying Marketing and Sales Management. Eden hopes to join the family coffee business, so we’re sure we’ll still be naming more than one batch after her. Eden’s batch begins with a brief anaerobic fermentation, after which the cherries are put to dry on raised tables using a special technique called “mountain drying”.

During anaerobic fermentation a Teff fermented solution was added to the water. Teff is a multipurpose crop which has a high importance for the Ethiopian diet and culture. In Ethiopia, teff provides two-thirds of the daily protein intake. It is not only important for human nutrition, but also as fodder for livestock, or as building material. Teff is the main ingredient to prepare injera, a sourdough-risen flatbread.

This coffee has exotic and funky profile with taste of port wine and tropical fruits. It is a truly remarkable lot, a gastro experiment to highlight Ethiopian traditions.

producer: daye bensa coffee
washing station: gatta, shantawene
region: sidama-bensa, ethiopia
variety: local heirloom
process: 48hrs signature anaerobic with teff fermented solution

SCA 91,75 Competition

Tasting notes: floral | port wine | tropical fruits

Price is for 150 gr.

 

Weight 0.2 kg
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