Aromatic florals with a complex lime & kiwifruit acidity from smallholders of the Gedeb district.

Cherries here are delivered to the local mill for careful sorting, to select only the ripest. The cherries are then vacuum packed in special sealed bags where they anaerobically ferment for 48 hours.

The anaerobic process begins after around 18-24 hours, due to a build of CO2 pressure in the bags. We’re enjoying complex florals and a ripe cranberry sweetness.

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Producers Notes

Cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are then vacuum packed in special sealed bags where they anaerobically ferment for 48 hours. The anaerobic process begins after around 18-24 hours, due to the build of CO2 pressure in the bags. The fermented cherries are then dried in the sun on raised African beds for 15-18 days, during which they are carefully turned to prevent over-fermentation or mould formation.

Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking). Worka Chelchelie washing station is located in Gedeb district in the Yirgacheffe region and processes cherries from local smallholder farmers cultivating between 1,945 and 1,970masl. The station includes 12 standardised fermentation tanks and 360 drying beds. Coffee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho.

Over a number of years the Yirgacheffe region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present as juicy and jammy stone-fruit flavours, floral notes and chocolate with a creamy body.

Production Data

Producer

Region

Altitude

Varietal

Harvest

Process

Gedeb district smallholders

Gedeb

1900 masl

Heirloom

January 2021

Anaerobic natural

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 21 days before espresso brewing or at least 7 days for filter brewing.