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. to achieve a special flavor 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 carried out with an added product called Tej and is known as ‘honey wine’.It is a traditional Ethiopian drink with alcohol from a high fermentation of honey and Gesha bush, which contains local yeasts and micro-organisms.

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 fermentation phase of Anaerobic fermentation is carried out with the addition of a product called Urwaga and is known as ‘Banana Beer’. A traditional Rwanda beverage with alcohol from a high fermentation of Bananas and Sorgo containing local yeasts and microorganisms. 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.

These two recipes have been created by Mare Terra Coffee's R&D Director Timur Dudkin. Both recipes are fermented by local and unique microorganisms. "Teff', 'Tej' and 'Urwaga' are very particular products that have been part of the history and gastronomic culture of Ethiopia and Rwanda respectively for many centuries.

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