<transcy>Beloya Oro Anaerobic - Ethiopia - 2021</transcy>
<transcy>Beloya Oro Anaerobic - Ethiopia - 2021</transcy>
<transcy>Beloya Oro Anaerobic - Ethiopia - 2021</transcy>
<transcy>Beloya Oro Anaerobic - Ethiopia - 2021</transcy>
<transcy>Beloya Oro Anaerobic - Ethiopia - 2021</transcy>

Beloya Oro Anaerobic - Ethiopia - 2021

Tasting Notes: Strawberry, bubble gum and vanilla on the nose. Dominant winter watermelon and strawberry wafer on the palate. Then lemonade, lychee, mango, passion fruit, Arapgir grape. Yogurt with banana as it cools. Creamy chocolate sweet treats like profiteroles at the end.

Before the fermentation process starts, cherries are selected and sorted one by one by hand, they are made into pulp and placed in airtight bags. Oro yeast purchased from the French company Lalcafe is added. The bags are closed and left to ferment in this environment for approximately 36 hours. LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was developed specifically for coffee production over a four-year research and trial period. Trials in various regions and environments have shown that Oro is well suited to better control the wet processing efficiency of coffee cherries and improve cup quality. Oro's ability to reproduce even at low temperatures allows it to be used by producers and farms at different altitudes, while this ability of yeast also protects the fermentation process against the risk of the formation of microorganisms that may cause undesirable defects. In addition, thanks to its special metabolism and high implantation capacity even at low temperatures (minimum 15°C inside the coffee tank), it respects the original aromas of the beans, while allowing their fresh and fruity properties to be expressed more prominently. The longer fermentation time for yeast-treated coffees (traditionally washed processed cherries are fermented for about 12 hours) provide more enhanced flavors. The extra time allows the beans to absorb metabolites that can enhance flavors. Complexity, acidity, brightness, floral and high notes are supported by the extended fermentation time.

Agricultural methods in the region are largely traditional. Yirgacheffe farmers support biodiversity by growing coffee plants alongside other food crops. While this method provides economic benefits to low-income small families as it maximizes land use, it is often preferred as an effective method of conserving soil and nature and promoting multi-agricultural culture. These small producer families, almost all of whom are engaged in organic farming, adopt and maintain a traditional labor-intensive mode of production, where all work is done manually by family members, away from mechanization. The farmers, who grow high quality and delicious coffee cherries by taking advantage of the wonderful climate of the region, continue to improve themselves in increasing their production quality by participating in trainings containing modern agricultural information. The main topics covered in the trainings organized by the washing station; It includes processes that directly affect the final product such as collection, transportation and quality control.

Coffee grade: Gr.1 Yirgacheffe Oro Yeast Anaerobic Natural
Variety: JARC varieties, local varieties
Processing technique: Anaerobic Oro Yeast Fermentation, Natural
Harvest year: 2020 - 2021
Manufacturer : 310 local farmers delivering to Beloya station  
Altitude: 1,720m
Farm/Station: Beloya Processing Station
District / Sub-Region: Yirgacheffe / Korea Beloya, Kochere
Supplier: Sucafina Specialty
Net 250gr, Net 4x250gr.