More about this coffee and its origins
This Ethiopia Yirgacheffe Kochere Gr 1 lot managed by Girma Sintayehu a member of the Jabanto farmers who have produced coffee since 1991.
Girma Sintayehu’s farm comprises approximately seven hectares which is situated in the town of Biloya.
The cherries are hand sorted, after which the quality cherries are pulped, using a local wash processing machine called Agard; the cherries are then soaked for two days. Clean water is used to wash the parchment before they go into soaking tanks for a few hours after which the parchment is removed. The coffee is then dried for around 10 days.
It is this level of excellence that denotes a specialty coffee, enabling Girma to put his children through quality schooling, reinvest in coffee farming upgrades, purchase a small hotel, a restaurant and a transport business.
Origin Details:
- Harvest period: November-February
- Region, County: Yirgacheffe, Kochere, Biloya
- Varietals: Kurume
- Processing Method: Fully Washed
- Altitude: 1800-1950
