Producers: Approximately 180 smallholders.
Harvest: December - January
Origin: Agaro, Kaffa, Ethiopia
Growing Conditions: 1800-2000 m.s.l. in volcanic soil rich in minerals and nitrogen.
Botanical Variety: Ethiopian Heirloom. Improved varietals and native coffee of forest origin.
Process: The coffee is hand picked by the farmers and their families. After delivering the coffee to the mill it is de-pulped and mechanically de-mucilaged. The parchment is soaked for 24-36 hours before it is graded in washing channels into two grades and then soaked again for 12-24 hours. The coffee is then dried on African elevated drying beds for 10-15 days. Parchment is continuously sorted during drying to eliminate defects. The coffee is shipped and stored in grain pro bags.
Flavor Description: Black tea, magnolia and peach with citric acidity.
For the past six years we have been been purchasing coffee from the Agaro Region of Western Ethiopia, particularly from Biftu Gudina, because of its complex balance of spices and delicate plum sweetness.
As the coffee is made up of small batches of cherries from approximately 180 smallholder farmers and is also grown in semi wild and wild forests, it is difficult to know what variety it consists of besides Typica. The coffee is traditionally grown using organic practices, but this process station is not certified as a producer of organic coffee.
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