Limited
This coffee is produced by a collection of smallholders from the Amederaro Town, using one of their new experimental methods. With coffee being a family crop, producers line their homes with coffee trees and consider it their main source of income. Ethiopian bananas, avocados and papayas are also produced as another source of food supply.
To maintain fertile soil, compost is collected and used. With a limited access to chemicals like pesticide, these producers rely on natural methods to prevent pests and diseases. On top of improving the ecosystem, shade trees are planted to set an ideal climate for coffee production. Pruning is routinely done to not hinder cherry production and maintain the tree’s health.
Changes within the environment and climate pose as a challenge to producers in this region. Unexpected rainfall has been resulting in a shift in coffee production, making preparations for harvests difficult. Fluctuating coffee markets also have an influence on production and to solve this, producers have turned to newer varietals.
Producers gather bundles of coffee cherries which are then delivered to the washing station. The green and over ripe irregularities are then removed by hand, while the selected cherries are submerged in a water tank to remove floaters. To break down external fruit, the sorted cherries are then fermented for 36 hours, followed by a drying process of 19 days in the open sun. Once the required moisture levels are met, the cherries are then milled in Addis Ababa.
This results in a delightful cup of coffee that is reminiscent of Sage Leaves, Blackberries and Passionfruit.
Recommended to rest beans for 7-10 days from roast date before consuming.
