A slightly floral coffee with notes of honey, red berries and lemon
A slightly floral coffee with notes of honey, red berries and lemon
About the Origin
Fermentation: First, cherries are collected.
The cherries are then immersed in a water tank to remove the floaters.
After removing the floaters, the cherries are depulped and fermented for 48 hours.
Drying method: after fermentation, the parchment is dried on raised African beds for 21 days.
Improved Process: this coffee is part of our improved process project.
In this process, we introduce a 48-hours fermentation period.
Every 24 hours, we replace the old water with fresh, cold water.
Throughout the two days, the fermentation proceed very slowly at an ambient temperature of 20.5-21 degrees Celsius.
Testi Ayla Washing Station was founded in 2010. It serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffee varieties.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their freshly picked coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for. Coffee is then processed, usually washed or natural (in this case, it is a washed process), by the washing station and then dried on raised beds.
Due to the high elevation, the coffee cherries mature slowly, helping give this coffee its deep and complex flavors
