Semeon Abay Filter
Semeon Abay is a legend in coffee processing, he has process one of the most incredible coffee in the world. This lot is no different.
His goal is to create a different profile through increasing temperature, pressure and volatility during a naturally occurring fermentation process. The result is a bubble gum, tropical, crazy banana profile changing what we know as Ethiopian profile.
They use red plastic bags (like the ones farmers carry cherries in called poly bag).
Fill them 3/4 full to not create additional pressure in the bag and to be able to stack them. Stack 2 on top of each other on a pallet (to create airflow under the pallet).
Put them in the sun for 3 days. Rotate them every 12 hour for pressure consistency
pH should not go below 3.8
When opening the bag it smells like Umeshu (plum wine). Slight alcoholic, but not overly, the pulp is hyper concentrated and sweet.
The coffee is spread out as a thin layer on the regular bamboo tables for 3-4 days.
Then put together in a 5 cm layer for drying consistency and water activity for 10-15 days depending on outside temperature.
This in bag fermentation process in the higher altitudes creates very dense beans. Screen size is small due to the pressure that is created in the bag during fermentation as well as high altitude beans already being smaller originally.