Cupping notes: Sweet, juicy, Bergamotte, floral, black tea
Ethiopia is considered as the cradle of coffee and famous for the fact that it was in the forest in the Kaffa region where Coffea Arabica grew wild. Nowadays, the country shows a typical “smallholder” structure. For this particular coffee, 120 farmers with an average of 2 hectares of coffee production and a rather low productivity, carry together their cherries and bring them to the family-owned Koke Washing Station. Only the fully ripe and red cherries find their way to the pulper in order to ensure a homogenous and consistent quality.
After removing the cherry skin and the pulp from the cherry the beans are fermenting in tanks for 24 to 36 hours. Depending on weather conditions the remaining pulp and mucilage is subsequently stripped by the fermentation process. The coffee is then finally washed and graded through washing channels. Now the high humidity content needs to be reduced to approximately 12% on so called ‘African beds’ where the coffee is carefully raked several times a day.
Our Koke was final-processed for export at Tracon Trading’s coffee cleaning and storage plant in Addis Ababa. All their processing steps are mechanical and electronic including final hand picking on conveyor belts.
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