Light, sweet, and spiced. This light roasted washed heirloom has an alluring aroma of cinnamon, dried apricot, and raisin. When sipped, we found notes of refreshing black tea, lemongrass, and sweet amaretto. The cup's bright lemongrass acidity is balanced by a soft papaya sweetness, and finishes with the return of that enticing cinnamon note.
Producer: Kercha Washing Station
Farm: Various Smallholders
Region: Guji Zone
Altitude: 5905-6400 feet
Notes: Cinnamon, Black Tea, Papaya
The location of Kercha Woreda has an ideal combination of high altitude, good soil, and rainfall, helping make this coffee a winner from the Guji region. The smallholder farmers who combine their lots at the Kercha Washing Station are well-versed in the care and harvest of their heirloom varietal coffees and the result is a stellar Grade 1 coffee.
Imported by our friends at Olam, they have documented the process this coffee undergoes at the station:
"Ripe cherries are delivered by farmers to the Kercha wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climatic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 - 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export."