RM55.00 – RM220.00
| Variety | Wolisho, Dega |
| Country | Ethiopia |
| Processing | Washed |
| Region | Chelbesa |
| Altitude | 2000 – 2300 Masl |
| Roast Level | Light Roast |
| Tasting Notes | Peach , Orange ,Honeycomb |
| Quantity | 200g |
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Peach , Orange ,Honeycomb
| Variety | Wolisho, Dega |
| Country | Ethiopia |
| Processing | Washed |
| Region | Chelbesa |
| Altitude | 2000 – 2300 Masl |
| Roast Level | Light Roast |
| Tasting Notes | Peach , Orange ,Honeycomb |
| Quantity | 200g |
Origin: Danche Washing Station
Danche is a washing station located in Chelbesa, Gedeo. They buy cherries from 400 farmers* who produce good yields thanks to fertile soil and good farming methods. This washing station has organic certification.
*data corresponds to the 2021/22 season and will vary from year to year.
Overview:
Vegetation: Semi-forest
Cultivars: Welisho and Kurume
Average lot size of farmers: 1-2 hectares
Soil type: Rich and fertile red soil
Number of trees per hectare: 1800-2400
How much cherries per tree on average: 3 kgs
Average selling price of farmers per kilo of cherries in 2019/2020 harvest: $0.80/25 birr
Post-Harvest Processing – Washed
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
Pulping and pre-grading
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
Fermentation
Wet fermentation for 72 hours
Washing and grading in channels
Coffees are washed in channels and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
Soaked under clean water
After fermentation, soaking takes place for 2 hours
Drying and hand-sorting
Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours
| Pack Quantity | 200g, 1kg |
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| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
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11, Jalan PPU 2A,Taman Perindustrian Pusat Bandar Puchong,
47100 Puchong, Selangor
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