Sewda Shakiso

13,50 incl. VAT

Ethiopia

FILTER
120 G

Taste Profile
Blackberries, Strawberries, Milk chocolate, Mango and Pineapple.

Clear

Quantity
SKU: SS-FT-2022 Category:

Taste Profile

Blackberries, strawberries, milk chocolate, mango and pineapple.

Origin

COUNTRY............Ethiopia
REGION.................Guji
FARMER................Hadeso / Gigesa Washing Station
VARIETY ...............Heirloom
ALTITUDE..............2.000 masl
PROCESSING......Anaerobic natural

Hadeso / Gigesa Washing Station

“Konjo Buna” means good coffee in Ethiopian. As well as our Ethiopian coffee from the Yirgacheffe region, our Guji lots have really good conditions to grow in the “kebele” Hadeso. The coffee is delivered to the station by around 700 small producers. The majority of these family farms cultivate an average of 2-5 hectares in size located 1900-2100m above sea level. The producers do an excellent job especially in processing the coffee. The coffee cherries are carefully washed, dried and sorted out. In the highlands the coffee has more time to grow and therefore more time to unfold different characteristics. Generally speaking the coffee to be found here is amazingly fruity and has floral flavors with an outstanding rating!

Fermentation style - bourbon blanching:

Boiled water is added to cover the cherries for 1 minute. Right after water drained, cherries closed in fermentation containers that save heat to quickly start fermentation and enzymatic reactions.
Cherries immersed and floated in the water tanks to remove the low density coffees. Right after the floaters are removed, boiled water is added to cover the cherries for 1 minute. After one minute, the water is drained and cherries are tightly closed in containers regulated by valves to ensure no oxygen can seep in throughout the fermentation process. The fermentation takes 6 days until the pH level drops to 4.0. Throughout the 6 days, the fermentation tanks are placed in concrete water baths to maintain constant temperature between 15 and 18 degrees Celsius. The fermentation process is homogenized by rotating or moving the tanks. At the end of the 6th day, the fermentation is suspended by taking out the cherries from the tanks. On day one, quick drying is applied until the coffee humidity drops to 35%. The cherries are dried for 30 days under shade on African beds. The cherries are picked up at night and covered to avoid condensation and moisture reabsorption. Once the drying period is completed and the humidity decreased to 12%, the cherries are collected and stored in a conducive warehouse for four weeks of resting time.