Handpicked at optimum ripeness, by roughly 800 producers, the coffee cherries are delivered to Wate Danche in the Gedeb area. At the washing station they are first floated to remove beans with a lower density before being de-pulped and sorted by density. The selected beans are then put through a 36 hour submerged fermentation. Following this the beans are thoroughly rinsed, spread out on raised beds, then sun-dried for 10-14 days.
This coffee epitomises everything we love about washed Ethiopian coffees: clean, bright, and floral. With stone fruit shining at hotter temperatures, yellow citrus fruits taking over as it cools, all the while showcasing white floral aromatics, this is a great example of a classic washed Ethiopian.
