Notes: Chocolate body, strawberry, jasmine & floral notes. Delicate & sweet feel
Location: Idido washing station, Yirgacheffe.
Varietal: JARC varieties , Local Landraces
Altitude: 1,960 to 2,090 meters above sea level
Process: Anaerobic Natural
Idido washing station is located at 1,960 to 2,090 meters above sea level in Yirgacheffe. Farmers deliver cherry grown in the surrounding area. The distinct wet and dry seasons create prime conditions for coffee processing.
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, that station provides training to help farmers produce better quality cherry. Training focuses on procedures for harvesting and transporting cherry.
Farmers selectively handpick cherry and deliver it to the washing station station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours. After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry.
