Natural Lactic Abyssinia
The process of producing lactic natural Abyssinia coffee refers to a unique coffee processing method typically used in Ethiopia, often referred to as lactic natural fermentation. This process combines traditional natural (dry) processing with controlled fermentation, emphasizing lactic acid production for a distinct flavor profile.
Here's a brief explanation:Harvesting : Ripe coffee cherries are hand-picked to ensure uniformity and quality.
Fermentation: The cherries are placed in controlled fermentation tanks or environments. During fermentation, the natural sugars in the cherries feed specific microorganisms, promoting the production of lactic acid (as opposed to acetic acid, which is common in other fermentations).
Temperature and humidity are carefully monitored to encourage lactic fermentation, which adds creamy, fruity, and tangy notes.
Drying: After fermentation, the cherries are spread out to dry on raised beds or drying tables, ensuring even exposure to air and sunlight. The cherries are dried with their fruit intact, which allows them to absorb additional sugars and flavors from the fruit.
Hulling: Once dried, the cherries are hulled to remove the dried fruit and reveal the green coffee beans inside.
Sorting and Grading: The beans are sorted for defects and graded for quality before being exported.
The resulting coffee is often celebrated for its bright acidity, creamy body, and complex fruity flavors such as berries, tropical fruits, and a hint of sweetness, making it a favorite among specialty coffee enthusiasts.