Ordinary Ethiopia?
Well, not exactly, because here is a small differency with the bean processing method – already explaining!
The production process for this coffee was developed after Kenean – the son of Asefa Dukamo, the owner and manager of the Daye Bensa washing station – visited Guatemala and was impressed by the beans processing method at the La Esperanza farm in the Antigua area of Guatemala, a place run by Josue Morales of Los Volcano Coffee. The visit ended with Josue calling Quality Manager Daye Bens and explaining his dry-washing and fermentation technique so that it could be applied locally in Ethiopia.
This coffee is the fruit of this cooperation!
The coffee cherries are treated with a variation of the traditional “washed” process that omit the further step of adding water to the tank during fermentation – hence the literally named “dry” fermentation.
After removing the pulp and washing off its remains, the beans are left in air-conditioned fermentation tanks, and because the coffee remains dry, fermentation begins faster than usual. Such processing gives a full and complex flavor profile, slightly deeper than in the case of traditional, washed Ethiopian (we smell a lot of red fruit there), but just as clean and delicate!
By the way, this process uses much less water and thus reduces the environmental impact of the washing station.
