Roast Level: Light
Process: Washed and sun-dried
Mellow and spicy with citrus, ginger, and blackcurrant
Black Filter / Cupping
Distinct spicy, citric, floral. Intense flavors of blackcurrant, ginger and chocolate
This semi-forest coffee comes from the Anfilloo district in the region of Wallagga,
in the east Ethiopian vastness. Suddi is a fully washed coffee produced by
producers located in the city of Ashii, in the heart of the Suddi mountains.
Producers: About 850 smallholders in the surrounding areas as well as remote farmers.
Altitude: 2,000m +
Varietals: Ethiopian Heirloom. Improved varietals and native coffee of forest origin.
Grade: Grade - 2. Screen 14 and up.
Pulper: Traditional Agarde disc pulper with 5 discs.
Production: Pulped and wet fermented, graded in washing channels, soaked in water and sundried.
Process: Cherries are hand sorted for unripes and overripes by the farmers before they go in to production. A 5 disc Agarde pulper removes the skin and pulp. The coffees are then, separated by density, fermented under water for 24-36 hours, dependent on the weather conditions. It’s then again graded in washing channels in to two grades based on density. After washing it is then soaked under clean water in tanks for 12-24 hours.
Drying: Sun dried 10 – 15 days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night.
Soil: Volcanic deposits, rich in minerals and nitrogen.