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This coffee is from a single producer, a type of coffee more common in Ethiopia since the liberalization of the industry. It is a natural coffee that is well-produced and dried on raised beds.
Almaz Sahille is a medium-sized private producer we met two years ago. She mainly produces naturals on her farm, located in the woreda of Konga, a region well known for producing some of the best lots from Yirgacheffe.
Almaz Sahille Horo is a 46-year-old woman with 11 children who are all in school. She got into coffee farming at a young age, working the land she inherited from her father. Almaz has received an award for being a model farmer in her community.
Almaz recently began exporting coffee directly from her farm by taking advantage of the government's incentives given to small-scale farmers.
On her farm, coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing.
The cherries are soaked in water. The healthy cherries will sink, while the diseased and damaged cherries will float and are skimmed off and removed. The cherries will then be moved to the drying beds. Underripe and defective cherries will be sorted out by hand during the first days.
The cherries are dried in a relatively thin layer at about 3-4 cm on the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently, and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.
They stay there until the residual moisture reaches the desired value, typically between 10% and 12%.
Once the fermentation is complete, the now dried skins and the parchments are mechanically removed to obtain the green coffee beans, which are packaged in GrainPro bags and stored in the local warehouse onsite, separated by process and grade. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved.
In the cup, this coffee presents notes of mature fruits, raspberry, prunes, delicate florals, and a juicy finish.
Minimum resting period: 10 days from the roast date for espresso roast, 5 days for filter roast.
|Bulle - Yirgacheffe|
|Natural, dried on raised beds|
Two profiles available:
For espresso & moka pot
|Mature fruits, raspberry, prunes, delicate florals|