FRUITY NOTES OF ORANGE AND PINEAPPLE COMPLEMENT A RICH, DARK CHOCOLATE BODY AND A SWEET, LINGERING FINISH IN THIS FLORAL ESPRESSO.
This coffee is from a wet mill in Gigessa, a part of Guji, which is privately owned by Faysel Abdosh. Our importing partner in Ethiopia, Nordic Approach, have been working with Faysel as a supplier for a few years now.
About 850 smallholder farmers deliver tiny amounts of cherries daily to the wet mill. On average the smallhold farmers have less than 1 hectare, and the coffees are grown organically due to a lack of availability of fertiliser or pesticides. Most farmers have less than 1,500 trees per hectare, and one tree will only produce around 150g worth of green coffee.
Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production at the processing station. They are depulped by a traditional style disc-pulper and graded by density. The parchment then udnergoes between 36 and 48 hours of fermentation to break down the sugars before it is washed. Once washed and scrubbed it is graded again by density in washing channels, and gets treated to a 24 hour soak in clean water before it is put out to dry on raised beds.
As with most Ethiopian coffees we purchase, this coffee expresses a very floral, fruity and clean character, and makes for a great espresso with predominant flavours of pineapple and dark chocolate.