12 oz recyclable valve bag
Origin: Ethiopia
Producer: Shantawene Station
Farm: Smallholder Producers
Process: Natural
Variety: JARC 74165 & JARC 74110
Elevation: 2100 MASL
Tasting Notes:
Plum, Milk Chocolate, Honey
Roaster's Notes:
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Ethiopia has gained great popularity around the world for their washed coffees, their naturals have became famous for their uniqueness and notoriety for putting naturally processed coffee on the map for many coffee drinkers around the world. Coffee is an important cash crop in the region, and most farmers in the area are very aware of this reality. However, to further improve quality, the station pays premiums to smallholders to incentive delivery of exclusively high quality and freshly picked red cherries to ensure that the majority of coffee comes from the farmers in the nearby villages of Shantawene and Bombe (meaning they haven’t spent a long time traveling to the station). Fresh cherry comes to Shantawene Station everyday, due to the prime location of the station farmers transport their coffee with horses and motor bike. Cherries usually arrive daily from 2 - 6pm. Shantawene is managed by Seid Mohamed and he oversees cherry selection, post harvest production and compensation distribution directly to the local farming partners. Once harvesting is underway they deliver directly to the collection site located at the Shantawene Station. The cherries are then evaluated based on several key factors: color, ripeness and density. The cherries are floated to remove any cherries designated as "floaters" to ensure only the cherries with the highest concentration of fruit mucilage and the highest degree of successful maturation has been achieved in both the fruit and cherry seed. Floating also assures the removal of inferior or hollow seeds and defects. Once the cherries have been separated and selected they are then placed on raised drying beds to rest 17 - 20 days. The first two days of drying are critical to the evolution and development of the coffee. The cherries are rotated by hand every hour for the first two days during the drying period to avoid uneven drying and consistent exposure to air and sunlight.
