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INDONESIA- Champagne Yeast Process (Momentary Collection)

INDONESIA- Champagne Yeast Process (Momentary Collection)

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OUR 5TH IN THE SERIES IS INSANE! Strap in because this one is a doozy! Our first coffee from Asia is a Grade 1 Arabica with a cup score of 91! Produced by Sariani Phurba and processed by world coffee champ Karthikeyan Rajendran. Thanks to Abbas at We the Origin for helping us make this happen.

ONLY 30-50 bags available!

220g bag

Indonesia- Takengon

Carbonic Maceration Natural- Ateng Super, Gayo 1, Tim Tim, Abyssinia

Notes of: Pomegranate, Raisin, Ice Wine.



Champagne YP (Yeast Process) is the unique carbonic maceration natural processing method utilized by Karthikeyan Rajendran 

Step 1 - Cherries are floated and only ripe red cherries are hand selected, water is drained from the cherries for 1-2 hours.

Step 2 - Premier Cuvée yeast is inoculated in the coffee cherry juice that is generated from the pulping of the coffees.

Step 3 - The inoculated coffee juice is sprayed over the ripe red coffee cherries and then placed in sealed stainless steel tanks for 22 days under 1.2 bar pressure of CO2.

Step 4 - After fermenting for 22 days, the tanks are opened and the cherries are drained for 3 hours. The cherries are placed in a drying house to quickly reduce moisture levels to 11-12%. Cherries are turned every hour to promote fast and even drying.

Step 5 - After moisture levels reach 11-12% the cherries are placed in plastic bags for 3-6 weeks.

Step 6 - The cherries are finally ready to be hulled and hand picked.