Ethiopia Kalimaz Carbonic Natural

We're proud to offer this extremely limited release carbonic maceration processed coffee from the Kalimaz project in Guji, Ethiopia.

Led by 27-year-old Tariku Getachew, this innovative project produces coffee at elevations of 1800-2100 meters, where 500-750 farmers cultivate their crops under indigenous shade trees.

Carbonic maceration, a process borrowed from wine-making in the Beaujolais region of France, involves fermenting whole coffee cherries in a carbon dioxide-rich environment.

In this process, the cherries are sealed in stainless steel tanks at cool temperatures (below 50 degrees) for 5 days, allowing for a controlled fermentation that preserves complex sugars. This unique method typically produces coffees with enhanced fruity notes and a distinctive, wine-like complexity.

After fermentation, the coffee undergoes a carefully monitored 36-40 day drying process on Ethiopian beds, ensuring optimal moisture content and consistency. This meticulous attention to detail results in a truly exceptional cup profile that showcases both the terroir of Guji and the innovative processing method.

Our tasting notes include notes of wine, grape candy, honey, and jasmine.