This coffee is from a private producer in the Kebele (small town) called Aroresa and is made up from cherry deliveries from smallholder farmers in the Arbe Gona area.
Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. Its then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables
Flavour Description: Spiced Stone Fruit. Citric Acidity. Clean