Nordic Way - Double Anaerobic Honey Treatment at Konkana Treatment Plant in Sidamabansa - Lychee Conditioning

[Double anaerobic honey treatment at the Konkana Processing Plant in Sidamabansa, Ethiopia | 2025 premium beans] Coffee Hunter x Artisanal Roastery Collaboration｜Nordic Approach Nordic Roasting｜Fine Beans Nordic baking NORDIC STYLE: extreme fragrance × high-brightness minimalism The roasting curve is precisely controlled in the range of 10% to 12% water loss to maximize the retention of the origin personality and fruity acid fragrance. This roasting style originates from the Nordic region's ultimate pursuit of "cleanliness, transparency, and sweet and sour balance", and is suitable for hand pouring, filtration, siphoning, etc. to carefully show the original characteristics of each bean. Flavor Spotlight: ☑ Fruity and unrestrained (white peach and lychee) ☑ Bright acidity (juicy texture) ☑ The aftertaste is clean and sharp, with great layered tension Suitable: Hand Pour Over (Hario, Kalita, Origami) Filter / Immersion (French Press, Clever Dripper) Siphon Not recommended for espresso brewing 🏷️ Recommended for: Lovers of complex floral and fruity premium beans Looking for coffee masters and craftsmen who are compatible with hand brewing If you have taste for "baking × flavor design" Exclusively sold on Pinkoi| Limited micro batches, while stocks last! Have a cup and feel the delicacy and power of the double anaerobic honey processed coffee. Refill treatment methods: The harvested berries are sent to the processing plant. After the berries are poured into the concentration tank, the water valve is opened. Through the buoyancy of the water, the unripe berries with low density float on the water surface. The workers pick up the floating beans, and the remaining mature berries with high density sink to the bottom of the water. The water is drained, and the berries are placed in a blue plastic bucket for 24 hours of static fermentation. The pH value is then measured to ensure that the fermentation is sufficient. After the berries are finished, they are poured into the Eco Penago environmentally friendly peeling machine. Through its patented screening technology, the peels are separated from the shelled beans. The parameter setting value maximizes the retention of pectin residues, and no water is used in the peeling process. Then the workers fill the blue plastic buckets with shelled beans with peeled pectin. Each bucket contains about 150-200 kilograms of shelled beans, add lychee yeast and a little water, and seal the lid for 48 hours of anaerobic fermentation to allow the yeast and coffee to fully react. After fermentation is complete, the sticky shelled beans are taken out and placed on the African drying bed for drying. Workers regularly turn the sticky shelled beans to facilitate even drying, and continue to hand-pick to remove unripe beans. The total exposure time is about 2-3 weeks. After drying, the shelled beans are transported to the capital Addis Ababa, where they are shelled, graded by specific gravity, and color selected in the Dry Mill.