GREEN


While it’s completely normal to see Ethiopias in the 9s and 10s when observing their total moisture content, this is a drier-than-average selection. Otherwise, it’s fairly normal coffee by the high standard to which washed grade 1 Ethiopias are held: clean and polished with a somewhat small screen size and stable water activity.

TASTE


While it’s completely normal to see Ethiopias in the 9s and 10s when observing their total moisture content, this is a drier-than-average selection. Otherwise, it’s fairly normal coffee by the high standard to which washed grade 1 Ethiopias are held: clean and polished with a somewhat small screen size and stable water activity.

ROAST


While it’s completely normal to see Ethiopias in the 9s and 10s when observing their total moisture content, this is a drier-than-average selection. Otherwise, it’s fairly normal coffee by the high standard to which washed grade 1 Ethiopias are held: clean and polished with a somewhat small screen size and stable water activity.

Origin Information

Grower
700 coffee producers associated with Deri-Kochoha mill
Variety
Indigenous heirloom cultivars
Region
Guji Zone, Oromia Region, Ethiopia
Harvest
October – December
Altitude
1,650 – 1,750 meters
Soil
Luvisols
Process
Fully washed and dried on raised beds
Certifications

Background Details

This coffee is sourced from family owned farms living near Hambela Wamena woreda of the Guji Zone within the Oromia Region, Ethiopia.  Coffee farmers deliver ripe cherries to the Deri-Kochoha mill where the cherries are sorted and pulped.  After pulping, the beans are fermented for 36 to 48 hours, and then washed.  The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process.  Depending on weather, the beans are dried for 10 to 12 days until the moisture in the coffee beans is reduced to 11.5 percent.  This coffee was prepared to a Grade 1 standard at the dry mill before export.