There are high standards for Ethiopian coffees, and this one does not disappoint. It has a floral-like sweetness that reminds us of honeysuckle, and it explodes with all kinds of fruit flavors: peach, pineapple, and lime.
This grade 1 coffee comes from a wetmill in Uraga woreda (district) owned by Israel Degfa. As politics in Ethiopia have liberalized over recent years, Mr. Degfa has shifted his attention towards quality control and traceability. Previously, coffee was sold through the Ethiopia Commodity Exchange, but now privately owned wetmills are able to sell directly to importers. This has allowed more transparency in the coffee supply chain in Ethiopia.
Smallholder farmers bring their cherry to Mr. Degfa for processing. The coffee is de-pulped, graded and separated using floatation in density channels, and then fermented under water for 24-72 hours (adjusted for weather conditions). Following the initial fermentation, the coffee is graded and separated in the water channels, and soaked for another 6-24 hours. After the final soak, the coffee is dried on raised beds for 12-15 days. Throughout the entire process, workers continuously sort the coffee, picking out coffee that does not meet their quality standards. Once the coffee is dried, it is transported to Mr. Degfa’s dry mill in Addis Ababa where the parchment is removed and the coffee is stored before export.