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COUNTRY: Ethiopia
LOCATION: Geta river, Hayissa Olocho Village, Karamo Municipality, Bura District, Sidamo
WASHING STATION: Gara Agena (Karamo)
FARMER/GROWER: Faysel Abdosh
VARIETIES: 774110, 74158
PROCESSING: Anaerobic Natural
ALTITUDE: 1900-2300 m.a.s.l.
WE TASTE: Peach Bellini, Berry Syrup, Pineapple
HISTORY / DESCRIPTION:
First, cherries are immersed and floated in water tanks to remove the low density coffees.
Cherries are then closed in an airtight fermentation tank. The tanks are regulated by valves to
ensure no oxygen can enter throughout the fermentation process. The fermentation occurred for
7 days until the pH level dropped to the target 3.8 in order to highlight the desired profile of
winey, dry fruit, juicy, rich floral and tropical flavors. Throughout the 7 days, the fermentation
tanks were placed in concrete water baths to maintain constant temperatures between 15
and 18 degrees Celsius and to keep the fermentation very slow. The fermentation process was
homogenized by rotating or moving the tanks.
At the end of the seventh day, the fermentation was suspended by taking out the cherries from
the tanks. On the first day out of tanks, a quick drying is applied until the coffee humidity drops
to 35%. Cherries were then dried for 30 days under shade on African beds. Once the drying
period is completed and the humidity decreased to 12%, cherries were collected and stored in a
conducive warehouse for four weeks of resting time before final milling and sorting.
COUNTRY: Ethiopia
LOCATION: Geta river, Hayissa Olocho Village, Karamo Municipality, Bura District, Sidamo
WASHING STATION: Gara Agena (Karamo)
FARMER/GROWER: Faysel Abdosh
VARIETIES: 774110, 74158
PROCESSING: Anaerobic Natural
ALTITUDE: 1900-2300 m.a.s.l.
WE TASTE: Peach Bellini, Berry Syrup, Pineapple
HISTORY / DESCRIPTION:
First, cherries are immersed and floated in water tanks to remove the low density coffees.
Cherries are then closed in an airtight fermentation tank. The tanks are regulated by valves to
ensure no oxygen can enter throughout the fermentation process. The fermentation occurred for
7 days until the pH level dropped to the target 3.8 in order to highlight the desired profile of
winey, dry fruit, juicy, rich floral and tropical flavors. Throughout the 7 days, the fermentation
tanks were placed in concrete water baths to maintain constant temperatures between 15
and 18 degrees Celsius and to keep the fermentation very slow. The fermentation process was
homogenized by rotating or moving the tanks.
At the end of the seventh day, the fermentation was suspended by taking out the cherries from
the tanks. On the first day out of tanks, a quick drying is applied until the coffee humidity drops
to 35%. Cherries were then dried for 30 days under shade on African beds. Once the drying
period is completed and the humidity decreased to 12%, cherries were collected and stored in a
conducive warehouse for four weeks of resting time before final milling and sorting.