Coffee Details
- Origin: Ethiopia
- Region: Sidama
- Farm: Alo, Bensa
- Producer: Tamiru Tadesse
- Altitude: 2,410-2,500 m
- Variety: 74158
- Process: Classic Washed
PROCESS
The process is simple, but no detail is overlooked.
After harvest, the coffee cherries are floated in water to remove underripe fruit, leaving only the dense, fully ripe cherries. Unlike a typical washed process, the fermentation stage is intentionally skipped. Instead, the cherries are mechanically depulped and thoroughly washed.
The purpose is not to add flavors through fermentation, but to preserve the characteristics that the 2,400-meter altitude has naturally imparted to the coffee.
Drying is equally slow and meticulous. The coffee is dried on African raised beds for approximately 12 days, turned every hour to ensure even drying, and covered with shade during the strongest midday sun.
Once the moisture content reaches 11%, the process still does not end. The coffee is rested in a warehouse until its flavors fully stabilize, and only then is it ready to make its journey across the sea.
This is not a coffee made more expressive by adding something.
It becomes clearer because nothing is added.
That is Classic Washed.