Frequent readers of our newsletter will know that I get a little frothy about grade 1 Ethiopian coffees processed using high tech methods...
... well we found another fantastic one... this time a Grade 1 Kochere processed by carbonic maceration, the same process used to ferment wines from Beaujolais. Carbonic maceration accentuates the fruit characters of the coffee which in this case include: peach, tropical fruit, black tea, florals, grape, jasmine, mango, and mixed berry. All of that lovely primary fruit needs to be balanced by sparkling acidity, and it most certainly is with this coffee.
Limited Edition Ethiopian releases seem to sell out remarkably quickly so please do get your hands on this in order to avoid disappointment.
Order the Grade 1 Kochere Carbonic here.
In other news, I'm bench testing a coffee machine which I'm considering selling on the website. More on that next week!
To read more about coffee bean processing click here
To learn about tools of the trade click here