Trgovina

Okus

malina, mango, melona, žvečilni gumi

Profil okusa

Izven serijska kava. Kompleksnost okusov se širi skozi skodelico od prvega do zadnjega požirka. Nežne kisline maline z izjemno sladkostjo in notami manga, melone in žvečilnega gumija.

Opis

Procesna postaja Testi Ayla, ki je v lasti družbe Testi Coffee PLC in jo upravlja Faysel Yonis, se nahaja v majhni skupnosti Shanta Wene v vzhodnem Sidamu, blizu rezervata Harenna Forest. Večje število kmetov, ki dostavljajo kavne češnje tej procesni postaji, ima povprečno po dva hektara vendar na najvišjih nadmorskih višinah v celotnem Sidamu.

Ta mikro lot je od manjših kmetov, registriranih v Bombeju in Shantaweneju. Obrane so bile le zrele češnje, ki so jih z namakanjem v vodi (floating) sortirali. Nato so kavne češnje za 7 dni vstavili v zaprti rezervoar za naravni anaerobni postopek fermentacije. Ta metoda nam daje vinu in malinam podobne hlapne aromate in kisline. Po končani fermentaciji jih 30 dni previdno sušijo na afriških posteljicah. Po končanem sušenju dajo suhe kavne češnje v Grainpro vreče in jih zaprejo. V vrečah kavne češnje razvijejo poseben karakter arom in okusov. Vreče se odprejo tik preden se kava olušči do zelenega surovega zrna in zapakira za na pot. Anaerobna fermentacija ustvari popolnoma različne in zelo posebne okuse v skodelici.

Taste

raspberry, mango, melon, bubblegum

Taste profile

Outstanding coffee. The complexity of the flavors spreads through the cup from the first to the last sip. Gentle raspberry acidity with exceptional sweetness and notes of mango, melon and bubblegum.

About

Testi Ayla washing station owned by Testi Coffee PLC and operated by Faysel Yonis is located in Shanta Wene, a small community in eastern Sidama, close to the Harenna Forest preserve. This lot was processed from the small holders from Bombe and Shantawene from some of the highest elevations in the whole of Sidama.

The red cherries after collection are out in a tank to remove floaters and directly placed in a seal tank for natural anaerobic fermentation process for 7 days. After fermentation they are carefully placed for drying under shedded net African bed for 30 days. After drying is completed the coffees are placed in a grainpro to preserve the character and only opened when coffees are ready for process prior to export. Anaerobic fermentation environments create wholly distinct flavors in the cup.