Ethiopia Chiri Washed – Filter

$20.00

4 in stock

Jasmine, Bergamot, Earl Grey Tea

 

Size : 250g

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  • Region : Southern Oromia, Sidamo
  • Variety : Heirloom Varieties
  • Process : Washed
  • Altitude : 1,800 – 2,200 masl

 

  Chiri originates from the Sidama coffee growing region in the eastern part of the Sidamo zone, in Ethiopia’s Southern Oromia State, in the ‘kebele’ (local village) of Hora Ela. It is named after the ‘woreda’ (administrative division) that is located in: Chiri.

  The washing station sits at 1,900m above sea level, and is privately owned by Kenan Asefa, who buys cherries from 650 local families; each family cultivates a small plot of land (averaging 2.5 hectares in size), located 1,800–2,200 metres above sea level.

  This coffee has been processed using the washed method. It is classified as Grade 1, indicating that a lot of effort has been put into the selection and grading during processing. Each day, carefully hand-picked coffee cherries are delivered to the Chiri mill and are meticulously sorted by hand, and using a floatation tank prior to processing, to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.

The coffee cherries are then pulped using a disk pulper to remove the fruit and skin, and then graded by weight; heavier beans are superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is soaked in tanks of clean water for 24–48 hours to remove the mucilage (sticky covering) by allowing it to ferment and detach from the coffee.

The coffee is then washed and graded again by density in washing channels and soaked in clean water for 12–24 hours. The coffee is then dried for around 12–15 days on African drying beds, firstly under cover (for up to a day) and then subsequently in the sun. Whilst drying, the coffee is carefully hand-sorted, and any defects are removed. It is also turned regularly to ensure that it dries evenly and consistently. At midday, the coffee is covered to protect it from full sun. It is also covered overnight to prevent damage from morning dew. Once the coffee is dry it is rested in parchment until it is ready for export.

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