ALL OUR COFFEES ARE 100% ARABICA
250gr whole coffee beans
Producer : Birhanu Tesema, member of the Jabanto Group
Region : Wegida Kebele in Yigacheffe Woreda - Gedeo zone
Country : Ethiopia 6°11’10”N 38°15’40”E
Elevation : 1980 Meters above sea level
Varieties : JARC 74110 & 74112 and Kurume
Harvest : November – January 2020
Process : Natural dried on raised beds for 24 days
Flavours : Blackberry and Grape Confectionary. Big body, sweet and balanced.
Just north of the Wegida village center, Birhanu and his family run a 5.2 Hectare
farm where they dry their own natural process coffee. At a little more than double
the size of the average coffee farm in the area, the entire production of his family’s
farm produced one lot of 105 bags Grade 1 green coffee. This farm was passed
down to Birhanu over generations.
Birhanu Tesema uses his experience and traditional knowledge to select superior
trees with high yield, high quality, disease resistant and drought tolerant
characteristics. Whilst primarily replanting the JARC varieties and Kurume,
Birhanu’s farm is also contains some heirloom varieties such as Dega. These
varieties are maintained and exchanged among coffee farmers in the same area
and is a classic example of the Terroir of Yirgacheffe and the Gedeo zone.
Birhanu Tesema delivers hand-picked coffee cherries directly to his respective
natural coffee processing site in Wegida village. Both sinking the cherry into water
and manual hand sorting is used to sort out under ripe, overripe and insect
damaged cherries. Only well-ripen red cherries remain on the raised drying beds.
This year, drying took 24 days, a little longer than normal do to more humid weather
in the region. The coffee is covered overnight and in case of rain to avoid re-
humidification. The coffee is also covered when the weather is too hot, to ensure a
smooth consistent drying of the cherry.
A total of 11 Kg of red cherry per square meter is distributed on a drying bed made
of a bamboo mat. To maintain uniform drying among beans, the coffee cherry is
turned around on the bed manually six times per day. From the 15th day of drying,
the trend of the moisture loss is monitored daily to ensure that the coffee is taken off
the drying beds and the perfect moisture level, between 9.5% and 10.5%.
This natural coffee processing technique plus the complex interactions among soil,
rainfall distribution, temperature, shade and genetic make of the coffee varieties all
play a role in the unique flavor profile of the coffee.
Thanks to CLIMA° for directly sourcing this coffee and providing detailed information on its origins.
THIS COFFEE CAN BE BREWED WITH YOUR PREFERRED BREW METHOD
We recommend espresso machine, Moka pot, and French press.