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Description

Taferi Kela Anaerobic HoneyCherries for this anaerobic honey were grown at 1900 2100masl by community farmers in the lesser known village of Sidamo, Taferi Kela, and processed by the Bette Buna (house of coffee) Washing Station. To deliver a cup with the depth of flavour expected from a honey processed coffee and the same clean and complex profile of a classic washed Ethiopian, cherries were depulped, fermented in sealed barrels for 96 hours and then dried for 8 15 days on

The Koji fungus is grown on dried coffee pulp and husks for four days at 35°C to produce enzymes

This technique is inspired by scientific practices in food microbiology that help ensure quality and consistency

The coffee is then taken to raised African beds and slowly dried at 32ºC until the moisture reaches below 11%

Each drying bed is assigned a single employee to rotate the cherries every 15 minutes for 13-15 days to ensure even drying and fermentation control

punches above its weight with coffees that do too

Bochesa collects and processed 500-600t of JARC 74110

These small producers work on plots of land between 1

Here they are sorted

with an average farm size of 3-5 hectares

The longer the cherries are dried

the coffee is dried in parabolic solar dryers set to a temperature of 30°C over approximately 20 days to remove the remaining moisture down to the 11%

relieving the farmers of post-harvest processing costs

Exchange/Return Notes