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Tasting experience: blueberry, melon, cherry, milk chocolate
Country: Ethiopia
Farm/Lot: Shakiso Tero
Roast: Light
Process: Natural
Altitude: 1950 - 2150 masl
Varietal: Heirloom Varieties
From Cofinet:
Sourced fromthe Tero washing station in the Oddoo Shakisso district, this exceptional coffee is cultivated by a community of around 700 dedicated local producers. Committed to both quality and sustainability, these growers play a vital role in supporting the region's economy. Nestled between 1,950 and 2,150 m.a.s.l., the station benefits from a high-altitude microclimate that is ideal for developing the coffee's complex and distinctive flavor profile. Coffee farmers transport their cherries to the Tero station, Once the coffee arrives at the station, pre-sorting of the cherries is performed. The team carefully hand sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beanssink to the bottom. Then, approximately 25 kg of cherries are spread to a thickness of 5 cm on each African drying bed. Cherries are turned 5 to 6 times a day to ensure even drying. The drying process typically takes 15 to 21 days, depending on weather conditions, until the coffee reaches an optimal moisture content.
Tasting experience: blueberry, melon, cherry, milk chocolate
Country: Ethiopia
Farm/Lot: Shakiso Tero
Roast: Light
Process: Natural
Altitude: 1950 - 2150 masl
Varietal: Heirloom Varieties
From Cofinet:
Sourced fromthe Tero washing station in the Oddoo Shakisso district, this exceptional coffee is cultivated by a community of around 700 dedicated local producers. Committed to both quality and sustainability, these growers play a vital role in supporting the region's economy. Nestled between 1,950 and 2,150 m.a.s.l., the station benefits from a high-altitude microclimate that is ideal for developing the coffee's complex and distinctive flavor profile. Coffee farmers transport their cherries to the Tero station, Once the coffee arrives at the station, pre-sorting of the cherries is performed. The team carefully hand sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beanssink to the bottom. Then, approximately 25 kg of cherries are spread to a thickness of 5 cm on each African drying bed. Cherries are turned 5 to 6 times a day to ensure even drying. The drying process typically takes 15 to 21 days, depending on weather conditions, until the coffee reaches an optimal moisture content.