For the first time in Bocca’s history, we serve a coffee processed with the natural carbonic maceration method. In this process, the whole cherries are put in tanks, injected with CO2. This creates an extremely clean and consistent flavour profile. This coffee is produced by Ashenafi, a good friend of Menno he already collaborates with for a long time. More info? Download the factsheet or read below.
- Country Ethiopia
- Region Sidamo
- Farm Bensa
- Variety Heirloom
- Processing method Natural Carbonic Maceration
- Altitude 1900 - 2100 Metres
- Certificate Conventional
Carbonic Maceration process
For the first time in Bocca’s history we serve a coffee processed with the so-called carbonic maceration method. This method comes from the wine industry, where grapes are fermented without pressing the juice. In coffee it means the coffee cherry is left intact and not pulped prior to entering a sealed tank, which is injected with CO2. This CO2 injection slows down the break down of the sugars from the mucilage layer that sits around the cherries. The fermentation then takes place without oxygen at a temperature below 10-12°C. It’s a very unique process for the Sidamo region and it creates an extremely clean and consistent flavour profile.
About the farmer
The coffee is produced by a good friend of Menno: Ashenafi. Their collaboration already started in 2003. At that time, Ashenafi was one of the young members of the Sidama Union management. Because of political issues he had to leave Ethiopia. Now that he’s back, Trabocca and Ashenafi do trials together and expect to work even closer together in the future.
Brew advice espresso
- Dose double espresso 19 grams
- Extraction time 30 seconds
- Shot weight 48 grams
Brew advice filter
- Dose 15 grams
- Water 250 grams at 96 degrees
- Procedure 30 seconds bloom with 50 grams of water, fill up with water to 250 grams
- Total extraction time 2.30 minutes
Every day we strive to craft coffee like no other. It’s fresh, it’s brewed perfectly and it elevates an experience. Get in touch and we’ll invite you to sample our range of coffee. We love to tell you more about the origins of each, the farmers we support, how roasting brings out different characteristics – and get to know you too!