ETHIOPIA lollipop

FLAVOR PROFILE

RED WINE, MANGO, PEACH, ORANGE BLOSSOM

ORIGIN

BANKO MICHICHA, KERCHA DISTRICT

FARM

KERCHA STATION

FARMER

150 LOCAL FARMERS

PROCESSING

YEAST CONTROLLED FERMENTATION

VARIETY

ETHIOPIAN HEIRLOOM

MASL

1900 - 2050

PURCHASE

COVOYA

TRANSPARENT REPORT

9/10

Treat yourself to our LOLLIPOP for Christmas this year

Our Christmas package contains a unique microlot from the Kercha Station farm in the Guji region.

The station works with 150 farmers from this region, who grow local varieties typical of this region - Kurume , Woolisho and Dega at an altitude of 1900 to 2050 meters above sea level.

Our batch was fermented with 'wine' yeast from cherries in vacuum-sealed stainless steel tanks with a fermentation valve to remove CO2.

The techniques used in this type of processing were taken from the wine industry.
In short, coffee cherries are fermented in closed, oxygen-depleted stainless steel tanks with careful temperature monitoring.

The length of fermentation is determined by temperature measurements inside the tank, but usually this process takes 4-5 days, after which the cherries are dried in the traditional way: on raised African beds for 15-18 days.
Once sufficiently dried, the cherries are left to age before being transported to a central drying mill in Addis Ababa for secondary processing (peeling, sorting, quality grading and hand picking).