Ethiopia Yirgacheffe

Our current crop of Ethiopian is the result of a gaggle of smallholder farms utilizing traditional methods, and that means chemical fertilizers and pesticide use is highly unlikely. Even though this coffee is not an FTO, it may as well be but certification fees for small farmers can be prohibitive, hence the lack of that sticker.

This lot was selectively hand-harvested and delivered to a washing station for sorting by hand in preparation for pulping and fermentation (for approximately 36-48 hours). Afterwards, cherry is washed, graded, and soaked in clean spring water tanks for 12-24 hours to remove traces of fermented mucilage. To finish, drying on raised beds under shade for 10-14 days is carefully managed through regular turning to ensure quality. Beans are covered during the heat of the day to protect the parchment and covered again overnight to prevent condensation. Finally, each and every bean receives a cuddle.

Quick Notes

REGION: Yirgacheffe
PROCESS: Fully Washed
FERMENTATION: 36 to 48 hours
DRYING METHOD: Raised African beds
ALTITUDE: 1960-2200 masl.
VARIETALS: Heirloom