Region: Ethiopia, Sidamo, Taferi Kela
Farm/Mill/Coop: Lala Salama
Altitude: 1900 -2100
Variety: Mixed
Process: CO2 decaf
Certifications:
This particular lot was grown by community farmers in Taferi Kela and processed by Bette Buna at their washing station. It’s a classic washed Ethiopian coffee: First depulped, then fermented for 24-36 hrs depending on the temperature. Fermentation happens in concrete basins topped with water. It’s a low oxygen but not completely anaerobic environment. Next it was washed and floaters/defects removed. Then 8-15 days on raised, covered drying beds followed by rest time in the warehouse to stabilize the coffee and reach the correct moisture level. The different ‘lots’ are different processing runs that happened over the course of the season.
