Celebrating Inglewood's 7th Birthday
Boozy, boysenberry, grape bubblegum, dark chocolate
To celebrate Inglewood’s 7th birthday, our roasting team have carefully selected this very special limited release coffee.
Grown in the renowned region of Yirgacheffe, Ethiopia, this coffee is picked by smallholder farmers and processed at the Aricha washing station in Edido (Kebele) village.
This coffee is an anaerobic process which is a carefully controlled processing technique that creates vibrant, juicy and sugary flavours. For this coffee, the cherries were first immersed and floated in the water tanks to remove the low-density coffees, then the cherries were closed air-tight and in a fully sealed and controlled anaerobic fermentation tank. The tanks are regulated by valves to ensure no oxygen can seep throughout the fermentation process. The fermentation occurred for 7 days until the pH level dropped to 3.8 to get the desired profile of winey, dry fruit, juicy, fruity flavours, and rich floral. Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain a constant temperature between 15 and 18 degrees Celsius and to keep the fermentation very slow. The fermentation process was homogenised by rotating or moving the tanks.
At the end of the seventh day, the fermentation is suspended by removing the cherries from the tanks. The cherries were then dried for 30 days on raised beds under a shade net.
The result for this coffee is a rich, boozy flavour profile with whisky-like notes and lactic acidity. Expect bursts of boysenberry, grape bubblegum and dark chocolate.
Origin: Ethiopia
Region: Yirgacheffe
Producer: Smallholder farmers (Aricha washing station)
Altitude: 1850-1880 MASL
Varietal: Ethiopian Heirloom
Process: Anaerobic Natural