Signature Recipe processes
What are they?
Authoring processes are innovative processes based on the ideas and concepts of a particular specialist. These processes are unique and have their own style, each step is verified by its author in order to achieve a special taste through techniques, products and combinations that have not been used before. The result is a coffee developed through creativity, experimentation and knowledge.
Techniques
Hidromiel Amharica
The basis of this recipe is the Anaerobic Natural Sleeping bag process, but with an important modification: the anaerobic fermentation phase is done with an added product called Tej, known as ‘honey wine’, a traditional Ethiopian drink with alcohol from a high fermentation of honey and Gesha bush, containing local yeasts and microorganisms.
Once fermented, the coffee is dried under shade, using the Sleeping Bag technique.
Natural Tellabet
This recipe is also based on the Anaerobic Natural Sleeping bag process, but the anaerobic fermentation phase is done with an added product called Teff.
Teff is a traditional Ethiopian product, a local cereal that is fermented with its own yeasts and used as ‘sourdough’. Teff is the fundamental basis of the country’s food.
Once fermented, the coffee is dried under shade, using the Sleeping Bag technique.
Urwaga Brew
The basis of this recipe is the Anaerobic Natural Sleeping bag process of 144 hours of fermentation, with an important modification: the anaerobic fermentation phase is done with an added product called Urwaga and is known as ‘Banana Beer’. A traditional Rwandan drink with alcohol from a high fermentation of Bananas and Sorghum containing local yeasts and micro-organisms. A living, unfiltered beverage that is part of the country’s history and culture.
Once fermented, the coffee is dried under shade, using the Sleeping Bag technique.
