Ethiopia Sidamo Faysel Abdosh Karamo Anaerobic Natural
Location: Geta river, Hayissa Olocho Village, Karamo Municipality, Bura District, Sidamo
Washing Station:Gara Agena (Karamo)
Varieties: 774110, 74158
Altitude: 1900-2300 m.a.s.l.
Cherries are then closed in an airtight fermentation tank.
The tanks are regulated by valves to ensure no oxygen can enter throughout the fermentation process.The fermentation occurred for 7 days until the pH level dropped to the target 3.8 in order to highlight the desired profile of winey, dry fruit, juicy, rich floral and tropical flavors.
Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain constant temperaturesbetween 15 and 18 degrees Celsius and to keep the fermentation very slow. The fermentation process was homogenized by rotating or moving the tanks.
At the end of the seventh day, the fermentation was suspended by taking out the cherries from the tanks. On the first day out of tanks, a quick drying is applied until the coffee humidity drops to 35%. Cherries were then dried for 30 days under shade on African beds. Once the drying period is completed and the humidity decreased to 12%, cherries were collected and stored in a conducive warehouse for four weeks of resting time before final milling and sorting.
The Gara Agena washing station is owned and operated by the Yonis family. We have had the pleasure of working with Faysel since 2015, and the coffee never disappoints!