Processing method · 06
Underwater fermentation
A unique spring-water fermentation method developed at our Bursa Station.
After harvest, carefully selected ripe coffee is sealed in food-grade waterproof packages and placed inside metal cages, then submerged in the natural spring water flowing through our station.
This process produces a refined cup with bright acidity, floral aromatics, smooth fruit sweetness and exceptional clarity — expressing the distinctive character of Sidama highland coffee.
Tasting notes
- Bright acidity
- Floral
- Smooth fruit sweetness
- Clean finish
The process
- 01PackRipe coffee sealed in food-grade waterproof packages.
- 02CagePackages secured inside metal cages.
- 03SubmergeLowered into the spring water flowing through the station.
- 04DryRemoved, then dried to preserve the profile.
- Developed atBursa Station
- MediumNatural spring water