Process: Washed and sun-dried
Complex citrus, melon and stone fruit with jasmine and bergamot
Grown: 1,976 smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 2 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer typically has less than 1500 trees per hectare, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.
The coffee is processed at a privately owned communal wet mill, owned by Israel Degfa, in the Egu Abaye area of Guji.
Varietals: A mix of local improved variety’s like Certo and local Wolisho. The varieties are collectively known as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.
Processing: Washed and sun dried
Pulper: Traditional disc pulper
Fermentation: 48 hours wet.
Soaking: about 24 Hours in clean water.
Drying time: 10-12 days
Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disc pulper and graded in the pulper by density: The parchment is then fermented under water for about 48 hours, depending on the weather conditions. After which it is graded in the washing channels by water flow that separates the coffee by density. Its then soaked for 12-24 hours in fresh, clean water before it’s moved to the drying tables
Drying: Skin drying the first hours under shade. The parchment is dried in the sun for about 12 - 15 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.
Soil: Red brown, fertile and well drained