This coffee is produced by a collection of smallholders from the Amederaro town, with this particular lot having been processed at the Konga washing station, with one of its new experimental methods. A family crop, coffee is grown by households within small gardens, where homes are lined with coffee trees. Producers in Ethiopia are diligent when it comes to organic farming methods, such as using compost to maintain the fertility of the soil. Natural methods are also used to prevent pests and diseases from spreading.
Shade trees are planted to ensure an ideal climate, while pruning is done to positively influence cherry production and maintain the coffee tree's health. Unfortunately, producers here are not without challenge. Unexpected rainfalls have shifted the seasons of coffee production, making it difficult to prepare for the next harvest. Fluctuation in the coffee market also poses a strain on these producers, urging them to transition to planting newer varietals.
Each producer gathers their own bundle of coffee cherries which are carefully transported to the washing station. Handsorted with care, green cherries and over ripe irregularities are removed, while the rest are submerged in a tank of water to remove floaters. The sorted cherries are then placed in fermentation boxes for 36 hours to break down the external mucilage. Afterwards, the cherries are placed on raised beds to dry under the sun for 19 days.
Moisture levels are constantly measured and the cherries are regular shifted to prevent mold from forming. Once ideal moisture levels are reached, the cherries are moved to the mill based in Addis Ababa. A meticulously orchestrated process, milling begins with a pre-clean where foreign material is removed. The cherries then go through a destoner and are hulled and polished. A grader then separates the coffee based on the screen size and a gravity separator removes defective, lightweight coffee. A final human inspection is done to ensure quality at the end.
With perfumed layers of lavender and blackberry blossom, the coffee is wrapped around juicy black and Concord grapes with a playful grape candy sweetness.
Recommended to rest beans for 7-10 days from roast date before consuming.
