YP CHAMPAGNE Carbonic Maceration Natural (CAD $20/lb)

Origin: Indonesia

Region: Takengon

Elevation: 1400-1500 masl

Variety: Ateng Super, Gayo 1, Tim Tim, Abyssinia

Grade: Grade 1 Arabica

Producer: Sariani Phurba

Processing: Karthikeyan Rajendran, World Coffee Champion

Process: Champagne YP (Yeast Process) Carbonic Maceration Natural.

Yeast: Premier Cuvée

Cup Profile: Tropical fruits, pomegranate, green apple, rose, raisin, dark chocolate, sparkling

Cup Score: 91.00

Moisture: 11-12%

Harvest: February 2021

Size: 15kg (33lb) sack in GrainPro

We're excited about this unique experimental coffee produced with the "Champagne YP" process. It was grown by Sariani Phurba and processed by our friend and World Coffee Champion, Karthikeyan Rajendran.

About YP Champagne Processing

Champagne YP (Yeast Process) is the unique carbonic maceration natural processing method utilized by Karthikeyan Rajendran 

Step 1 - Cherries are floated and only ripe red cherries are hand selected, water is drained from the cherries for 1-2 hours.

Step 2 - Premier Cuvée yeast is inoculated in the coffee cherry juice that is generated from the pulping of the coffees.

Step 3 - The inoculated coffee juice is sprayed over the ripe red coffee cherries and then placed in sealed stainless steel tanks for 22 days under 1.2 bar pressure of CO2.

Step 4 - After fermenting for 22 days, the tanks are opened and the cherries are drained for 3 hours. The cherries are placed in a drying house to quickly reduce moisture levels to 11-12%. Cherries are turned every hour to promote fast and even drying.

Step 5 - After moisture levels reach 11-12% the cherries are placed in plastic bags for 3-6 weeks.

Step 6 - The cherries are finally ready to be hulled and hand picked.