Coffee

Ethiopia 120 Hour Extended Fermentation

 

  • Tasting Notes: lychee | jasmine | cherry candy
  • Roast Level: light
  • Producer: Smallholder Producers
  • Region: South Ethiopia Regional State, Gedeo Zone
  • Washing Station: Hada Molecha
  • Process: Washed
  • Elevation: 1950-2150 MASL
  • Variety: 74148, Local varieties known as Kurume, Dega, Wolisho 74110, 74165, 74112
  • Harvest: 2023
  • About this Coffee: The Hada Molecha site is in the heart of the Aricha District. The coffee cherries brought to this washing station are from smallholder producers. Approximately 68% of the cultivated land within this region is dedicated to coffee farming. Each smallholder who contributes to the Hada Molecha washing station depends on the income generated from their coffee cherries to support their families. In a traditional washed process, fresh water would be changed every 12 hours within a 24 to 48 hour cycle. For this lot, the water was retained throughout the fermentation process and the coffee was monitored to prevent over-fermentation. The coffee then went through two additional fermentation cycles to target desired enzymatic reactions that led to the coffee having fruit forward attributes without leaning into over-fermented flavors.

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