Ethiopia: Chelichele

Grapefruit, Jasmine, Peach

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Region: Yirgacheffe

Altitude: 1940 – 1970 masl

Washing Station: Worka Chelichele

Coffee varieties: Heirloom

Process: Washed

Drying: Dried on African beds for 15-18 days

Cupping notes: Grapefruit, Jasmine, Peach

Cupping score: 87.50

 

Farming methods in the region remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic by default. Farmers in Yirgacheffe typically use very few, if any, fertilizers or pesticides. Most farm work is done manually by the immediate family.

To capitalize on the magnificent climate, Worka Chelichele provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherries.

Farmers selectively handpick cherry and deliver it to Worka Chelichele washing station. At the station, employees hand sort incoming cherries to remove any under or over ripped or damaged cherries. Cherry is then pulped and fermented for 36 to 48 hours in the station’s 12 standardized fermenting tanks. After fermentation, parchment is washed in clean water and transferred to some of the station’s 360 raised drying beds where they will dry for approximately 18 days until they reach 11.5% moisture content. The marks all drying beds with a code that makes it simple to keep track of traceability and processing status.

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