Country: Ethiopia
Region: Chelbesa, Gedeb, Ethiopia
Washing Station: Danche
Elevation: 2200m
Variety: Ethiopian Heirloom
Process: Washed
Flavors: Yellow peach, orange blossom, strawberry, juicy
Washing Station:
Approximately 800 farmers deliver coffee cherry to the Danche washing station. These farmers are all smallholders in the Chelbesa region and have, on average, 2.5 Hectares of land at an elevation of 2,200 meters above sea level.
Processing:
For this “yellow honey” lot, the team at Danche adjusted the settings on their de-pulper to leave more mucilage intact than last year, which kick-started the fermentation and resulted in a cup with riper, more distinct fruit!
Upon arrival at Danche Station, Cherry is placed in water to remove floaters. Cherry is then de-pulped and left to dry-ferment in tanks for 72 hours, and later placed on raised beds to dry. To ensure even drying, parchment is constantly turned by hand for 10-14 days, depending on the weather, until reaching the desired moisture content.
