Debo, Washed, Kochere, Ethiopia

Debo, Washed, Kochere, Ethiopia

from 14.00

Blackberries, dark chocolate and grapefruit acidity - Orange blossom and tangerine on the nose

Grind:
Roast:
Weight:
Quantity:
Add To Cart

Origin: Mergia washing station

Chelelectu smallholders

Privately owned communal wetmill in Chelelectu – Kochere by Mergia Assefa. They are collecting and buying cherries from variouse smallholders. Kochere is one of the woredas in the Gedeo zone, in Coffee known as Yirgacheffe. Kochere is bordered on the east by Gedeb, on the southwest by the Oromia Region, and on the north by Yirgacheffe. Towns in Kochere include Fishagenet and Chelelectu.

They generally do lot separation based on 150 bags of parchment, equalt to 100 bags of greens.

The farmers:

About 650 smallholder farmers delivering tiny amounts of cherries daily to the wet miller.

On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees pr hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.

Cultivars:

A mix of local variety’s. Such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Production process (washed):

Pulper: Traditional Agarde disc pulper

Fermentation: 24 – 48 hours wet.

Washed and graded in channels: Yes

Soaking: about 24 Hours in clean water.

Drying time: 10-12 days

Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. Its then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables

Drying:

Skin drying the first hours unders shade. The parchments is dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.

Soil:

Red brown, fertile and well drained

MILL: Mergia Washing Station
REGION: , Kochere
FARMERS: 650
FARM SIZE: 1 ha/farmer (avg)
PROCESSING: Washed
GRADE: Grade 1
CERTIFICATION: Conventional
ALTITUDE: 1,900 asl
RAINFALL: 1,800 - 2,000 mm avg per annum
VARIETAL: Indigenous heirloom varietals
SOIL: Fertile, red-brown, well drained.
HARVEST: October - January