A Collection of Ghost Stories and Coffee Treats.
3oz of each coffee in a hand printed box!
Our First 3 coffees come from the Adola washing station. These are 3 different natural processes applied to the Wush Wush Varietal. These are from our pals at Keffa Coffee. Read below for details:
About The Wush Wush Varietal: Only ripens cherry selected and lay them on African beds for sorting and removal of unripe, overripe, foreign and then put cherries in PP bags and let it Naturally ferment for six days and then put the fermented cherries back to African drying beds for about 12-15 days.
Processing Stations: Adola Washing Stations and Dry Mill
Station Owner: Israel Degafa
1. Super Wush Wush:
Fermentation: 6 Days Dry Anaerobic
Dry Time: 12 to 21 days.
2. Refreshing Wush Wush:
Fermentation: 4 Day Dry Anaerobic
Dry Time: 12 to 21 days.
3. Mild Wush Wush:
Fermentation: 60% 6 day fermentation and 40% 4 day fermentation
Dry Time: 12 to 21 days.
The next 3 coffees we have for you are from Sedaqa Olonso, Bona Zuria in Sidama Ethiopia. Theses are more studies in extended fermentation and coffee processing. Here is some info on these coffees from our friends at Catalyst Trade:
The Sedaqa Olonso Washing Station: All sites have a claim to beauty, since they are in the countryside of Ethiopia. But the Sedaqa Olonso site stands out for its simple breathtaking beauty that unfurls, step by step, as you walk down its steep slope. Sedaqa Alonso is a brand spanking new site. We visited in 2019 for the first time when the very first batches of coffee were drying on the range of raised beds and being scrubbed in the washing channels. There was an air of anticipation, and raw excitement about the entire site. Clear, lovely coffee trees dot the premises and offer sweet jasmine-like perfume. The tin storehouse was spotless; it even smelled new. A long, slanting driveway leads to the collection area where cherries from nearby smallholders are taken, weighed, and recorded. Then they are dumped into the large sun-dappled cement hopper and fed through the 3-disk Agard pulper into one of 9 fermentation tanks. Once the parchment-covered beans have been fermented for 24-72 hours to remove the sticky mucilage, they are released into long, wide cement channels. Here is another point at which Sedaqa Alonso stuns: the water from the nearby Morodo river is so clear we might as well be in Idaho. Wooden rakes scrub the coffee, and then it is carried to the drying beds to be lovingly hand-turned, covered against the wind and rain, and eventually brought to the warehouse once its moisture content has reached the ideal window of 10-12%. The site slopes aggressively toward the river, making it perfect to catch the cool uphill breeze and the benevolent sun. To facilitate drying, a high-quality neon green mesh covers the bamboo tables. Nearby nameless hills overlook the site; it is truly one of the most beautiful locations we've ever visited and by virtue of the sheer natural gifts of clean water an elevation can hardly fail to produce exceptional coffees.
The Producers: 400+ smallholder producers from the surrounding communities (kebeles) of Olonso Qeka, Olonso Hore, Bahire Dalo and Sedaqa bring their ripe cherries to the Sedaqa Olonso washing station. As is true in most parts of Ethiopian, their farms are small, ranging from backyard “garden” coffee to an average of 2.75 hectares. Coffee is a cash crop, and though often a grower may produce only 2 or 3 bags per year, sale of their cherries enables them to improve their quality of life, send their children to school and purchase necessities. Having a washing station within the area means that they do not have to trek so far with their cherries, which besides being much more convenient and efficient, enables the cherries to reach the station while still at their peak of freshness.
Name of Site/Village: Sedaqa
Name of Kebele: Olonso Qeka
Name of District: Bona Zuria
Name of Zone: Sidama
Name of Region: Sidama
Washing Station: 2.2 hectares
GPS Coordinates: N 06 32.375' E 038 40.302'
Site Elevation: 2350 MASL
Owner & General Manager: Kebede Kawiso
Industry Manager: Petros Betena
Mechanic: Bekele Borsam
Coffee Varieties: Zipa
Soil Type: Loamy clay
Then they are dumped into the large sun-dappled cement hopper and fed through the 3-disk Agard pulper into one of 9 fermentation tanks. Once the parchment-covered beans have been fermented for 24-72 hours to remove the sticky mucilage, they are released into long, wide cement channels. Here is another point at which Sedaqa Alonso stuns: the water from the nearby Morodo river is so clear we might as well be in Idaho. Wooden rakes scrub the coffee, and then it is carried to the drying beds to be lovingly hand-turned, covered against the wind and rain, and eventually brought to the warehouse once its moisture content has reached the
ideal window of 10-12%.
2. Extended Fermentation
Our Extended Fermentation process starts out like a typical washed processed coffee— filling the fermentation tank with pulped parchment and then covering with water— but then we add a bit of Catalyst Trade magic. Rather than the typical 48 hr cycle with water changed roughly every 16 hours (which is typical for a normal washed coffee), we do not change the water during the fermentation process. This creates a unique fermentation environment which we monitor closely for a controlled interval. It is critical to closely monitor, as we carefully prevent over-fermentation and souring. Once complete, the parchment coffee is funneled into the washing channels where local filtered river water pours over them and laborers, often singing songs to stay in sync with each other, scrub them with wooden rakes until the water runs clear. Finished with the washing, the parchment coffee is carried in wood-and-wire trays to draining tables, where the excess water drains away for 6-10 hours.
3. Coffee Cherry Fermentation
Instead of simply filling the fermentation tank with pulped parchment and then covering with water, we take them into a round of proprietary steps in which cherry skins removed in the pulping process are added at key points in the fermentation process, infusing for a controlled cycle. Once complete, the parchment coffee is funneled into the washing channels where local filtered river water pours over them and laborers, often singing songs to stay in sync with each other, scrub them
with wooden rakes until the water runs clear. Finished with the washing, the parchment coffee is carried in wood-and-wire trays to draining tables, where the excess water drains away for 6-10 hours.
Haunted Kalita Wave Brew Guide
HOW IT WORK
The Joshua Ward House
It is rumored that the main cause of all the paranormal activity that occurs in the Joshua Ward House is due to the fact that there are ghosts that inhabit there. There have been so many similar occurrences that it is rumored to be three main ghosts that consistently haunt the Joshua Ward house. 1. The Joshua Ward House Strangler 2. Giles Corey of the Ward house and the most recent 3. The Witch of the Joshua Ward house.
The Lemp Mansion
Said to be one of the ten most haunted places in America, the Lemp Mansion in St. Louis, Missouri, continues to play host to the tragic Lemp family. Over the years, the mansion was transformed from the stately home of millionaires to office space, decaying into a run-down boarding house, and finally restored to its current state as a fine dinner theatre, restaurant and bed and breakfast. There are many stories of the Hauntings here in Lemp Mansion for you to dive into!
The Molly Brown House
The city of Denver Colorado is filled with haunted homes and tours. While there are many haunted homes in Denver, one of the most well known is the Molly Brown House Museum. The home is over a hundred years old and famous for its interesting history and previous homeowners, such as the houses namesake The Unsinkable Molly Brown. However, over the years tours of the home have brought tales of ghost hauntings from many tourists who’ve had ghostly experiences in the Denver home.
The Stanley Hotel
The hotel that inspired the Shining )one of the best works of horror fiction in book and movie form), the Stanley has been called Disneyland for Ghosts! It has hosted countless paranormal investigations, including by teams from Travel Channel’s Ghost Adventures and SyFy’s Ghost Hunters. Guests can get in on the action with the Stanley’s “Ghost Adventure Package,” where they are assigned a room on the fourth floor, complete with ghost hunting equipment a mug with the famous message “REDRUM.” This is a true paranormal hot spot that keeps us wondering what exists beyond the mortal realm.
The Whaley House
Although the Whaley family’s unfortunate past plays a key role in the Whaley House’s haunted history, many believed the home was destined doomed to be a paranormal. The property was infamous amongst the community as the site where local thief Yankee Jim Robinson was publicly executed. Thomas Whaley was nevertheless unfazed by the location’s grim history and continued to build his dream home. The eerie legacy of the Whaley House continued to grow as the family was struck by tragic deaths, as well as paranormal and spiritual encounters that many still experience today.
The Sallie House
The Sallie House of Atchison Kansas had long been known to be haunted, Sallie’s haunting grew ominous in 1993, when the house was rented to a young couple. Their dog seemed to growl at nothing, especially near the upstairs nursery. Things began to take a violent turn, however. Fires broke out in the house and a series of sinister attacks on the husband began. The operating area would become cold. Objects would visibly move when the young man drew near. He could feel scratches upon his chest or abdomen. But never did the ghost attack the wife or baby.