This lot comes to us from the Adnan Washing station in the Kebina village in Sidama.
Approximately 700 small-holder farmers deliver cherry to this washing station.
At the Adnan washing station, they process coffee in traditional Ethiopian fashion. Here they utiliSe shade nets to slow down drying time, at times taking up to 30 days which they believe allows them to have an extremely controlled and even drying, resulting in a very consistent and elevated cup profile.
SPECIAL PREP NATURAL
With the special prep the cherries are collected from a limited number of small-holder farmers.
90% of the cherries are perfectly picked, the right red color, 5% semi red and 5% overripe.
All of it is processed and stored separately from other lots. They generally produce a very small number of bags in this way every year.
In most instances, cherries used to produce these lots are collected from a day lot (picked in one day).
Natural coffees in Ethiopia are first sorted for ripeness and quality before being rinsed clean. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
(In partnership with Cafe Imports)
