40-hour yeast fermentation of freshly pulped parchment
1lb - 40hr Ethiopia Girma Eshetu
4oz - CONTROL Ethiopia Girma Eshetu
Now everyone should have an idea what the yeast, in generally, does to the coffee from the 30hr. Let's take it a step further with the 40hr. 40Hrs is the amount of time the yeast has been in contact with the coffee. Lets see if giving the yeast more time to dominate the fermentation process can positively effects the coffee.
Here's what we wanted to find out:
- Does the quality improve as you increase the contact period from 0 to 30hr to now 40hrs?
What is the biggest noticeable difference (overall flavor, body, acidity level, etc) ?
- Which do you prefer (Control or 40hr) ?
We want your feedback!! Let us know what you like and don't like so we can report back to Mr. Girma Eshetu with the results.