The coffee, prepared as fully-washed, comes from the Mokanesa Bulga washing station, located in the West Arsi area of Ethiopia. Mokanesa Bulga is one of the five private stations, among those owned and managed by Israel Degfa, equipped to process specialty coffees and on which, accordingly, Israel is investing more and more to achieve higher quality and sustainability standards. One of these investments are separation channels: from this year onwards, all incoming cherries are sent to washing channels to perform the separation by density and identify any immature cherries, regardless of the process chosen for preparation, before the preparation.
The station separates micro-lots on a daily basis, and each microlot is composed of about 150 bags.
The wash station collects cherries from small farmers in the area. Mokanesa Bulga works with over 1900 growers, each managing less than two hectares and picking cherries by hand only, to properly select in successive steps, those perfectly ripe at harvest time. The average harvesting altitude is 2100masl.
The lot proposed here, as mentioned, is prepared as fully-washed.
First, skin and pulp are removed by a mechanical depulper. The parchment is then fermented in water for about 48 hours and then sent into washing channels, where any residual low-density, defective beans are removed. Finally, the beans are immersed for 12–24 hours in fresh and clean water before being transferred to drying tables, where they are dried under the sun for about 12 - 15 days, depending on the weather conditions. The beans are covered during the hottest hours of the day and at night.
Once the desired moisture level has been reached, the parchment is mechanically removed from each bean, and finally packed into Grain Pro bags inside jute bags to protect the beans during the transportation and avoid any potential cross-contamination.
In the cup, this coffee has notes of sweet grapefruit, ginger, candied lemons as well as many floral scents. It is exceptionally suitable for filter extractions, for which we have studied a particular roasting profile.