Located at the base of Rakko mountain, a local coffee variety called Kurume thrives. Abebe Cherfo produces washed coffee in his 11 plots of farm land. One of the few smallholder coffee farmers who are able to produce organic certified washed coffees, Abebe Cherfo aims to diversify his source of income by investing in retail, cafe and logistics.
Grown in the high altitudes of Kochere, this coffee is an organic washed Ethiopian amiable for its floral aromatics. Coffee cherries are handpicked and are taken directly to processing sites where the cherries are sorted. Well riped red cherries are then pulped on an Agard pulper and immediately soaked in water for 48 hours, with a water change every 24 hours, to allow fermentation. The coffee is then thoroughly washed and transferred to a tank to soak again for up to 4 hours. Afterwards, the coffee is spread out by hand to skin dry under the shade for 2 to 4 hours in the morning.
Once done, the coffee undergoes a final drying stage. For 10 days, the coffee is placed on a raised drying bed where it dries under the sun for 2 hours in the mornings. During the hottest hours, the coffee is covered with a nylon mesh and plastic, which is removed after 3pm to allow the beans to dry again for 2 hours. This is a routine practice to ensure a consistent drying process for the coffee.
The result brings out high white floral aromatics, accompanied by a sweetness similar to clementines and white peaches complete with a jasmine oolong tea-like finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
