KAWA - Uraga - Ethiopia - Carbonic Maceration - Heirloom

The Uraga Washing Station receives coffee cherries from farmers in the surrounding region. It is located in Guji, a coffee-growing region that was once part of Yirgacheffe, but whose microclimate produces coffee so unique that it has been recognized as a coffee-growing region in its own right. This batch is processed using carbonic maceration, a processing technique inspired by winemaking. As with anaerobic fermentation, carbonic maceration typically takes place in a sealed environment. While the methods are similar, the main difference between anaerobic fermentation and carbonic maceration is that anaerobic refers to an oxygen-free environment, while carbonic maceration describes an environment rich in carbon dioxide.

Creating a carbon dioxide-rich environment changes the types of microbes that can survive and thrive during fermentation. Different microbial activity changes the flavor profile and can result in extremely unique and delicious aromas.