Background
In many parts of the world, individual farmers are unable to process their own beans. There are many reasons for this, and for many, it’s due to the scarcity of water or the trust in someone else’s knowledge and skill in processing coffee beans. In this region of the world, farmers join together to create washing stations, where many small and local farmers deliver their harvest to be sorted and dried for 15 to 20 days. The raised drying beds are carefully constructed to ensure proper air circulation and temperature control for an optimal drying process. These cherries are turned regularly on the beds to prevent damage during the drying process and are meticulously looked after to ensure quality.
The cultural significance of coffee to Ethiopia dates back as much as 14 centuries, where we believe coffee originated from. During the course of these many centuries, the people of Ethiopia have mastered the craft of cultivating and preparing coffee, for this reason, Ethiopian coffee is some of the most sought after in the world.
Tasting Notes
Cocoa Powder, Fruit Leather, Berry
Origin
| Variety | Indigenous heirloom |
| Region | Guji Zone, Oromia Region, Ethiopia |
| Harvest | October – December |
| Altitude | 1, 800 – 2, 200 metres |
| Soil | Vertisol |
| Process | Full natural and dried on raised beds |
