Ethiopia Kochere Biloya | oro yeast fermentation

Biloya washing station is located at 1,720 meters above sea level in Kochere, in Yirgacheffe. Over 300 farmers deliver cherry grown in the surrounding area. The distinct wet and dry seasons create prime conditions for coffee processing.

After sorting, cherry is pulped and placed in airtight bags. Oro yeast purchased from the French company Lalcafe is added. The bags are then sealed covered and left to ferment in this environment for approximately 36 hours.

LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was specially developed for coffee production over a four-year period of research and trials. Trials in various regions and environments showed that Oro is well suited to better control the wet process’ efficiency and to upgrade the cup quality. Oro’s ability to flourish even at low temperatures means it is equally suited for use across most altitudes. The yeast is able to control the fermentation process against the risk of spoilage micro-organisms that can generate undesirable defects. Furthermore, its specific metabolism and its high capacity of implantation even at cold temperatures (minimum 15°C inside the coffee tank) allows for the expression of fresh and fruity characteristics of the coffee beans while respecting the varietal original aromas of the beans.

The longer fermentation time for yeast processed coffees (washed processed typically ferments for about 12 hours) also allows for more developed flavors. The extra time enables the beans to absorb metabolites, which can enhance flavors. Complexity, acidity, brightness, floral and high notes, and more are all boosted by the lengthened fermentation time.

Krajina: Ethiopia
Región: Yirgacheffe
Farmár: Biloya Washing Station
Nadmorská výška: 1,600 – 2000 m.n.m
Odroda: JARC 74112
Spracovanie: Anaerobic fermentation (Oro Yeast)

Bright and delicate while also retaining the fruit-forward profile so indicative of naturals from this region.

SCA: 87,85