One of our all-time favourite coffees, with a long-lasting aftertaste and a full body.
One of our all-time favourite coffees, with a long-lasting aftertaste and a full body.
About the Farmer
Ethiopia is considered "The Cradle of Coffee" and is famous for the fact that it was in the forest in the Kaffa region where Coffea Arabica naturally grew wild. Nowadays, the country shows a typical “smallholder” farming structure. This means that a high number of farmers with typically small production yield combine their cherries to bring them to central washing stations, rather than processing their coffee with own machinery.
At the washing stations the beans are carefully sorted before being processed. Only the fully ripe and red cherries find their way to the pulper in order to ensure a homogenous and consistent quality. The cherry skin and the pulp are now removed from the bean. The beans are then put into fermentation tanks for 24 – 36 hours depending on weather conditions, where any remaining pulp is subsequently removed following the fermentation process. The coffee is then finally washed and graded in washing channels. Now the high humidity content of the beans needs to get reduced down to approx. 12%. This happens under the African sun on ‘African raised beds’ resp. ‘drying tables’ during 10-15 days, where the coffee is carefully raked several times a day.
