Coffee > Coffee beans > Mabo > Mabo, Koke - Carbonic Maceration Natural
Mabo, Koke - Carbonic Maceration Natural
Taste Ethiopia with this wonderful coffee from the forests of the Yirgacheffe region at 1900 meters above sea level.
Using the carbonic maceration processing method produces particularly clear and clean cup profiles, as this type of coffee processing is particularly easy to control. After harvesting, the coffee cherries are placed whole in airtight steel tanks and CO2 is added until all the oxygen has escaped from the steel tank. The coffee cherries ferment for a few hours to several days or weeks - depending on the producer's wishes - and develop very tangy topical aromas with low acidity. They are then sun-dried on African raised beds for 25 to 30 days.
6 months
tropische Früchte
Passionsfrucht
Grapefruit
Ananas
Kakao
Hagebutte
Ethiopia
Heirloom
Omni Röstung
medium roast
blond roast
Mabo
Caffeine
200 g beans
100% Arabica Single Origin
Aroma proof bag
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