- Jasmine, Nectarine & White Peach
Ethiopian coffees are famous for their fruity sweet clean characteristics, and this one is a very enjoyable example of an African coffee. With a stone fruit focus of white peach, nectarine, and hints of watermelon that compliment a sweet lemon start to the cup, having a delicate roasting approach helps to showcase its unique flavour profile.
- HOMACHO WAENO
Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.
Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.
Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.
HOMACHO WAENO Cooperative
- Ethiopia, Africa
Ethiopia Sidama is sourced from small lot family-owned farms organised around the Homacho Waeno Cooperative. The Cooperative currently has more than 3,900 members. Homacho Waeno joined the Sidama Coffee Farmers Cooperative Union (SCFCU), an umbrella organisation created to support a sustainable coffee supply from cooperatives in the Sidama region.