Ethiopia - Kedir - Washed
This product is currently sold out.
We Taste: Peach, Nectarine, Sweet Tea, and Slight Floral
Elevation: 1750 – 1950 Meters
The coffee was cultivated by some 700 smallholder farmers in the town (woreda) of Uraga, Guji zone. These farmers occupy an average of 2ha land each at altitudes of between 1,950 & 2,250masl and deliver coffee cherries to Uraga washing station, managed by Kedir Bergicho.
Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned peri- odically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export.