STATE: Southern Nationalities, Nations, and People's Region
COFFEE-GROWING ZONE: South East
COFFEE AREA: Sidamo
COFFEE GROWING LOCALITY: Guji
WASHING STATION: Hadeso
ELEVATION: 1,800-1,950m above sea level
VARIETY: Bourbon, Typica, Heirloom varieties
FARMERS: 850 small producers
OWNER: Faysel A. Yonis
This coffee was processed using the natural method. Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit. The coffee is then graded by weight and spread evenly on raised African beds (screens) to dry in the sun. Initially, it is laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. This is done very carefully to avoid damage to the fruit.
After a few days, when the coffee has reached 25% humidity—this is called the “raisin stage”—the layers of coffee are gradually increased. The coffee is turned constantly whilst drying to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew. Once the coffee reaches the optimum moisture level (usually after 15–18 days), it is hulled and rested in bags in parchment until it is ready for export.
RECOMMENDED Suitable for Filter brewing methods and French press.
**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.