Ethiopia | Rachia | Heirloom | Washed
by Proud Mary Coffee – Proud Mary Coffee Melbourne
Quick Facts
Origin
Ethiopia
Process
Washed
Variety
Ethiopian Heirloom
Altitude
2200 masl
About This Bean
<p><strong><span class="TextRun SCXW86374488 BCX8" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SpellingErrorV2Themed SCXW86374488 BCX8">Region: </span></span></strong><span class="TextRun SCXW86374488 BCX8" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SpellingErrorV2Themed SCXW86374488 BCX8">Idido, Yirgacheffe, SNNPR</span></span></p> <p><strong><span class="TextRun SCXW86374488 BCX8" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SpellingErrorV2Themed SCXW86374488 BCX8">Elevation: </span></span></strong><span class="TextRun SCXW86374488 BCX8" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SpellingErrorV2Themed SCXW86374488 BCX8">2200 masl</span></span></p> <p><span class="TextRun SCXW86374488 BCX8" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SpellingErrorV2Themed SCXW86374488 BCX8"><strong>About:</strong> <meta charset="utf-8"></span></span><span class="TextRun SCXW174151850 BCX8" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SCXW174151850 BCX8">This exceptional lot comes from over 350 farmers in the </span><span class="NormalTextRun SpellingErrorV2Themed SCXW174151850 BCX8">Yirgacheffe</span><span class="NormalTextRun SCXW174151850 BCX8"> region’s </span><span class="NormalTextRun SpellingErrorV2Themed SCXW174151850 BCX8">Idido</span><span class="NormalTextRun SCXW174151850 BCX8"> village. Farmers deliver ripe cherries to the </span><span class="NormalTextRun SpellingErrorV2Themed SCXW174151850 BCX8">Gizat</span><span class="NormalTextRun SCXW174151850 BCX8"> washing station, where they are sorted by density, fermented for 36-</span><span class="NormalTextRun AdvancedProofingIssueV2Themed SCXW174151850 BCX8">72 hours</span><span class="NormalTextRun SCXW174151850 BCX8">, washed, and meticulously floated to remove defects. The cherries are then placed on African raised drying tables for 8-</span><span class="NormalTextRun AdvancedProofingIssueV2Themed SCXW174151850 BCX8">15 days</span><span class="NormalTextRun SCXW174151850 BCX8">, carefully managed until reaching </span><span class="NormalTextRun SCXW174151850 BCX8">an optimal</span><span class="NormalTextRun SCXW174151850 BCX8"> moisture content of 11.5%.</span></span><span data-ccp-props="{}" class="EOP SCXW174151850 BCX8"> </span></p> <div class="OutlineElement Ltr SCXW174151850 BCX8"> <p class="Paragraph SCXW174151850 BCX8" paraeid="{76ecf2f0-004b-426a-9280-9bab30e834ed}{187}" paraid="1524354119"><span class="TextRun SCXW174151850 BCX8" lang="EN-US" data-contrast="auto" xml:lang="EN-US"><span class="NormalTextRun SCXW174151850 BCX8">The raised beds allow for ideal air circulation and temperature control, ensuring even drying and preventing issues like over-fermentation or mold growth. Cherries are turned regularly to </span><span class="NormalTextRun SCXW174151850 BCX8">maintain</span><span class="NormalTextRun SCXW174151850 BCX8"> quality during the drying process. Once dried, the coffee is stored locally, with its moisture content recorded between 11.5-12%. The beans are then further sorted by color, density, and size before being milled and prepared for export.</span></span><span data-ccp-props="{}" class="EOP SCXW174151850 BCX8"> </span></p> </div> <!----><!---->