Beloya Kochere Carbonic Maceration - Ethiopia - 2022
Beloya Kochere Carbonic Maceration - Ethiopia - 2022
Beloya Kochere Carbonic Maceration - Ethiopia - 2022

Beloya Kochere Carbonic Maceration - Ethiopia - 2022

On the nose: elegant notes of gardenia, magnolia, honeysuckle, and vanilla flower. Oily sooty notes such as cedar wood, and truffles.

On the palate: Bright acidic red fruits such as cherries and, with a particular emphasis on watermelon and strawberry. Tropical fruits such as lychee, passion fruit, and banana. It is complemented by almond-based oily flavors such as macarons.

Its medium-high body is reminiscent of profiteroles with an oily/creamy intense chocolate finish.

Beloya washing station is located at 1,720 meters above sea level in Kochere, in Yirgacheffe. Over 300 farmers deliver cherry grown in the surrounding area. The distinct wet and dry seasons create prime conditions for coffee processing.


Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Yirgacheffe typically use very few — if any — fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, that station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.

Harvest & Post-Harvest

This lot is processed using carbonic maceration, a processing technique inspired by winemaking. Like anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. While the method is similar, the main difference between anaerobic and carbonic fermentation is that anaerobic describes a no-oxygen environment and carbonic describes a carbon dioxide-rich environment.

Creating a carbon dioxide-rich environment alters the kinds of microbes that will survive and flourish during fermentation. Different microbial activity will alter the flavor profile and can produce extremely unique and delicious flavors.

Farmers selectively handpick cherry and deliver it to the washing station. At intake, employees hand sort incoming cherry to remove any under- or over-ripes or damaged cherry. Cherry is placed in a container and sealed so that no air can enter. In this sealed environment, fermentation begins. Because the skins of the cherries are left intact, fermentation may take days or weeks. Once fermentation is complete, cherry is removed, washed in clean water and laid on raised beds to dry. Drying coffee is raked regularly to ensure even drying.

Coffee Grade: Yirgacheffe Gr.1
Variety: JARC Varieties, Local Varieties
Processing Technique: Natural Carbonic Maceration
Harvest Year: 2022
Manufacturer: 310 manufacturers working with the Beloya Processing station
Altitude: 1,720 m
Farm/Station: Beloya Processing Station
Region / Sub-District: Yirgacheffe / Korea Beloya; Kochere
Supplier: Sucafina Specialty