If you know us, then you know that we have probably written everything about coffees from Ethiopia. We love them. You can find coffees from the Teberek farm in our Sie Przelewa Series. In Espresso Ethiopia you’ll find coffees from another region – Kochere. You could say that coffees from this country fill HAYB. Therefore, here I would like to introduce you to what is interesting about this coffee – its processing. Reserve 2-3 minutes because you are invited. After sorting the cherries, the seeds are extracted from them and placed in sealed bags. Oro yeast purchased from the French company Lalcafe is added. The bags are then sealed under cover and left to ferment in this environment for about 36 hours.
LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was developed specifically for coffee production over a four-year research period. Trials in different regions and environments have shown that Oro is ideal for better control of processing performance. Oro’s ability to perform even at low temperatures means they are suitable for use on farms at different altitudes. The yeast is able to control the fermentation process – protecting against the risk of spoilage microorganisms that can cause unwanted defects.
The longer fermentation time for coffees processed with yeast (coffee typically ferments for about 12 hours) also allows for more developed flavors. The extra time allows the beans to absorb metabolites that can improve flavor. Complexity, acidity, brightness, and floral and tropical notes are enhanced by the extended fermentation time. As you can see, yeast is not only responsible for the flavor of beer or pizza, but also influences our favorite brew!
