Etiopia - Samii Bedessa #2 250 gram
Floral, earl grey og sitrus.
This coffee has bright citrus fruit and tea-like character, with sugary sweetness!
- Importert fra Nordic Approach.
- Hele Bønner.
- Cupping score: 87,5
- Botanisk Varietet: Coffea arabica, Heirloom
- Prosess: Vaska
- Plukket i: 2021
- Bonde: Foge, vaskestasjon.
PRICE PAID TO THE FARMER: ETB 50 / KG CHERRY
FOB: USD 8.84 / KG KILDE: TRANSPARENCY REPORT.
Dette sier importøren om kaffen.
Flavor profile: Samii
Station name: Bedessa
Station manager: Shibiru
We bought this coffee last year for the first time... and we loved it so much that we decided to keep buying it now in 2022.
The town is located in Hambela Wamena, a well-known part of Guji that emerged from the privatization of coffee in Ethiopia in 2017, that's consistently delivered expressive and flavour-intensive profiles.
We've known Asnake for many years now, and his attention to detail and processing skills bring forward the true flavors and potential of Ethiopian coffee. Asnake Kasa is an expert in specialty coffee who has worked across a variety of areas including cupping, agronomy and farmer training, sustainability, quality control, marketing, export coordination, logistics, and profit and loss management. With the motivation to elevate and promote Ethiopian specialty coffees around the world, Asnake builds his own company and vertical integrations.
Vegetation: Vegetables, False banana and pulse crops
Avg farm size: 0.5 - 3 ha
Soil type: Red clay loamy and fertile rich forest
Trees per hectare: 2800
Cherry yield per tree on average:5 - 6 kg
Average selling price of farmers per kilo cherries in 2020/2021 harvest: 24 Birr/kg
Harvest started in all the major growing areas of Ethiopia early November. Farms located above 2000 masl still had 10 days to go before they too could start delivering cherries to nearby washing stations. Cherry prices started at: Limu 16 Birr/kg, West Arsi 16 Birr/kg and Sidamo 20 Birr/kg, quite high this early in the harvest compared to previous years. Yields were higher and cherry prices dropped towards January.
Cherries are collected manually and hand sorted later. The cultivars are Welisho and Dega.
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.
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 HANDSORTING
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
After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse.
After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa.
The coffee will sit in parchment in a warehouse in Addis. This is when our team will go to the warehouse and collect the samples from the specific stocklots. It remains in parchment until it is contracted and the destination for shipment is confirmed.
Our team on the ground in Addis personally collect samples which we cup and grade, and measure humidity and water activity. When the specific lot is selected for purchase we register the contract with a shipping destination and approve it for milling and shipment. We are present at the dry mill during processing, grading and bagging, and we immediately take a PSS sample for approval.
Container stuffing and transport
We generally try to get our containers stuffed in Addis at the dry mills and moved to the port and straight on a vessel in Djibouti. This way we reduce the risk of delays or mistakes at port that frequently happen when moving coffee by truck for stuffing in Djibouti.