Region: Kecho Anderacha, Gera, Jimma
Altitude: 1950-2100masl
Coffee varieties: JARC 74112
Process: Washed
Drying: Dried over a 10 day
Cupping notes: Gooseberry, Peach Iced Tea
Cupping score: 86.5
We are exceptionally proud to be bringing you this lot from Mike Mamo and the team at Telila Coffee Washing Station
This is only the second year of production for this Washing Station.
74112 is one of the varieties developed by Jimma Agricultural Research Center (JARC), this variety was selected from trees in the Metu-Bishari forest. It was selected for its resistance to coffee berry disease and its yield potential
Unlike almost all other producers in Ethiopia, Telila lots are built based on cherry delivered on a given day . Mike and his team are meticulous with their quality control, even storing their parchment coffee in sealed bags – a first for Ethiopia that required governmental approval.
Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
After fermentation, soaking takes place for 2 hours.
Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours.