More about the cultivar
Khalid is mainly growing old cultivars that was planted by his grandfather many years ago. When establishing the farm, Khalid’s grandfather selected seeds from wild coffee trees from the the nearby Coche forest and the trees he planted are still producing well today.
How the coffee was produced
Picking and sorting
- The coffee cherries are selectively hand picked by hired workers from the local community and sorted before they rest over night in the cherry receiving tank.
Depupling, fermenting & washing
- The cherries are de-pulped in the next morning. Once de-pulped, the parchment coffee, with it’s mucilage still on, is wet fermented in clean water for about 24 hours. After fermentation the coffee is graded and washed in a washing channel in order to remove the remaining mucilage and grade out the light coffee beans.
Drying
- The coffees are dried on elevated drying tables covered with shade nets where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 12 - 14 days. During daytime the coffees are raked to ensure even drying. The drying process is finished when the moisture content in the coffee beans is between 9- 11,5%.
Storage, logistics and milling
- After drying, the coffees are stored in air tight grain pro bags. Each daily picking is stored in separate bags until its final moisture and quality is checked and verified. Lots with acceptable moisture content and quality are then delivered to the dry mill in Addis Ababa where the coffee gets cleaned and sorted before packaging for export. The coffee is vacuum packed in sealed plastic bags before it is exported.
