Yirgacheffe is a renowned coffee growing region in the Gedeo zone of southern Ethiopia and home to some of the most sought-after and celebrated coffees in the world. The region is characterised by coffee grown at high elevations which allows for a longer maturity period. In turn
this allows for an increase in the development of sugars and acids, increasing the complexity of the final coffee.

This lot was produced at the Danche washing station in Chelbesa, together with small coffee growers based in and around the village of Chelbesa, Danche and Kubi in the Gedeo zone of the Gedeb district, Yirgacheffe. High quality cherries are selected at their optimal ripeness from 915 small plot growers who reside in the surrounding areas.

Processing Steps:
1. Cherry selection. Measure brix (sugar) content of the cherries. Brix >20 only.
2. Mechanical cherry sorting. Ripe cherries are sorted from green and other impurities.
3. Float cherries and remove floaters.
4. Let cherries dry for 48hrs inside on shaded drying beds.
5. Wash plastic tankers and smoke them with olive tree trunks.
6. Put cherries inside the smoked tanker and quench with water.
7. Ferment for 48hrs. (24hrs anaerobic fermentation and 24hrs aerobic fermentation).
8. Remove cherries from the fermentation tanks and place them inside on shaded drying beds for approximately 25 days.