The first Ethiopia of the new harvest that we propose comes from the district (woreda) of Kochere, a few kilometers south of the legendary city of Yirgacheffe in the area of Gedeo. More precisely, the lot comes from the small village of Kedida.
This region produces some of the best coffees in the world: considerable altitudes, tall trees that protect the coffee plants underneath from a necessary brightness and the iron-rich soil make the area ideal for cultivation.
The process followed for this lot is the classic Ethiopian natural preparation. The cherries are firstly hand-picked, only when ripe, by the small landowners of the area. Once delivered to the Kedida station, a further selection is made, still manually, to remove any over- or underripe cherries.
The cherries are then layered over raised beds under the sun, where the dry fermentation takes place. The fermentation progression is controlled by frequently turning the cherries and covering them with cloths during the hottest hours of the day and at night.
It takes 15 to 20 days for the residual moisture in the beans to reach the desired level (10 - 12%). At this point, dried skin and remaining mucilage, now almost totally depleted by the fermentation, are removed mechanically. Finally, the parchment is mechanically removed: the beans are then placed in GrainPro bags which, in turn, are inserted into the classic jute bags.
In the cup, the coffee reveals hints of strawberry, flowers, mint, and marked fruity notes. Very intense, vivid and sweet, as typical of natural Ethiopias, it is available with a differentiated roasting profile for espresso or filter extractions.
2150 - 2300
Natural (dry fermentation)
Two profiles available: Medium, for espresso & moka pot Light, for filter