Origin | Ethopia |
---|---|
Producer | Small Holder Farmers |
Region | Gideyo, Yirgacheffe |
Altitude | 2342 m |
Processing Method | Natural Grade 1 |
Harvest | 2025 |
Coffees grow in small-holder farmers’ backyards (known as ‘garden coffee’) in the
Yirgacheffe region
Cherries are harvested from October – January and taken to the washing station where
small-holder lots are combined
Coffee is hand sorted to remove under- and over-ripe cherries and select cherries
between 18-22ºBrix
Cherries are dried on raised beds in full sun to allow the beans to absorb the sweetness
and fruitiness from the cherry pulp and skin
During drying cherries are regularly turned to ensure even drying and maintain clarity.
On very hot days cherries are covered in plastic to control drying rate
Cherries remain on raised beds and are frequently turned for 18-30 days until moisture
reaches 10-12%
Dried beans are then stored in the dried cherry pod for protection and to maximise
sugar and fruit flavour absorption until milling and export preparation where further hand
sorting and colour sorting is conducted to improve overall quality
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