We are releasing this very special coffee in honor of Anthony Ragler, and Tyler Montague's US Barista competition this year. Anthony took 6th and Tyler took 20th using our Damo Kēki carbonic macerated Sidama natural coffee from Ethiopia. This is no small task as thousands of aspiring baristas compete from the local to regional to national rankings.
Using fermentation techniques from the wine industry, we created a complex flavor profile using carbonic maceration. Coffee cherries were placed in zero-oxygen stainless steel tanks and introduced carbon dioxide to which brings the temperature down to 10-12°C. Cherries remain in this state for 90 hours which slows the breakdown of sugars from the mucilage and allows lactobacillus (bacteria) to engage to create incredible candy-like tropical flavors. Once the cherries are removed from the tank, they are placed on African drying beds in a single layer. The drying phase is extended at least twice as long as typical sun-dried coffee which ensures no over-fermented flavors. This profile highlights strawberry shortcake and lemon custard as the leading flavors holding a juicy and creamy body lingering with tropical soft and hard candy.