In the Cup

Very juicy, fruity and very sweet! Because of the dry fermentation in the washing process, the coffee's sweetness is pronounced compared to other washed coffees. We tasted sweet mangos apricots and honey and a black tea after taste. Very nice washed coffee from Yirgacheffe! Easy to drink everyday, preferably as a filter. However, it holds its own as an espresso where more flowery notes become pronounced.

Origin

This lot comes from Chelbesa, in Gedeb woreda, and is processed at a washing station managed by Ephtah Specialty Coffee. The area sits at high elevation, with this lot recorded at around 2,200 metres above sea level, while the wider site ranges from approximately 2,150 to 2,200 metres above sea level. Coffee in the area is grown under shade, commonly alongside Enset, also known as false banana, which is an important staple crop in the region. The coffee is made up of local heirloom cultivars and is produced by nearby smallholder farmers who deliver ripe cherry to the station.

Process

At Chelbesa, the best cherries are selected and floated before processing. For this lot, the coffee is pulped and then fermented in tanks without water. After fermentation, the coffee is dried on raised beds for around 10 to 15 days. The site covers approximately two hectares and has around 200 drying beds. It employs five permanent staff and around 150 seasonal workers during the harvest period.