Tasting Notes: Boysenberry, White Honey, Winey
Origin: Ethiopia - Guji
Farm/Co-op: Benti Nenka
Process: Low O2 Natural
Elevation: 2000-2300m
Varietal: Ethiopia Landraces
Sourced By: Falcon
From our importer:
Our processing facilities are meticulously arranged to consistently yield top-quality coffees each season. We receive coffee cherries from more than 400 family-owned farms, all hand-picked from trees growing at elevations between 1900 and 2300 meters above sea level.
At our processing site, we have a workforce of 160 employees. Additionally, our company is involved in vertical integration with farmers in the Benti Nenka area. We provide financial support, subcontracting, and offer a premium as part of our commitment to ethical and sustainable farming
practices.
Anaerobic Process
The coffee cherry is hand-picked by the farmers and transported to our mill collection points, where it undergoes meticulous sorting and selection to remove any overripe, under-ripe, or damaged beans, ensuring the highest possible quality.After the harvesting stage, our cold anaerobic processing facility initiates the anaerobic (oxygen-free) fermentation process.
Here, the coffee cherries are sealed in a pressurized, oxygen-free environment, allowing for precise control over sugar levels, temperature, and pressure to yield the best flavor outcomes. Typically lasting between 7 to 10 days at temperatures ranging from 15 to 18 degrees Celsius.
Upon careful removal from the fermentation tank, the coffee is promptly transferred to drying beds to halt the fermentation process. It undergoes a slow drying process, taking 15 to 20 days with shade on elevated African beds until reaching a moisture content of 11%. Regular turning of the coffee ensures
proper air circulation and temperature control to prevent over-fermentation and mold.
A moisture meter is used to monitor and regulate the moisture level. Once it reaches 11%, the coffee is then transported to a local warehouse, where stringent sorting and quality control measures are upheld until the final export stage.
Dry Mill Processing
The final processing and cleaning will be carried out at a subcontracted processing and warehouse facility in the Kaliti area of Addis Ababa.
The coffee is processed based on categories, considering density, screen size, removal of undesirable small debris, and rocks.
The finished clean coffee is directly placed into jute bags and wrapped in Ecotact plastic bags. After the packaging is complete, reference samples are taken, and evaluation and cupping are performed before the products are shipped to the
desired destination.Dry mills handle the physical filling of containers and prepare necessary documentation and procedures required for a successful export.
