Ethiopia Ahmed - Washed
Notes of peach, lemongrass, jasmine.
This coffee is part of a special series, highlighting the same producer, Ahmed Abatemam, while showcasing two different processes - the washed process and honey process, side by side.
Ahmed's coffee is special to us for lots of reasons, this being the third time we have purchased his coffee. What makes his coffee so fantastic is ideal growing conditions in the coffee centric region of Agaro. His farm is close to the renowned washing station of Hunda Oli, another coffee that we had purchased and featured this year.
This coffee is the washed processed lot that Ahmed and his brother produced this year on their 35Ha farm. The washed process has become the more common, and traditional type of processing. Cherries are selectively picked and depulped in the afternoon into traditional concrete tank and allowed to ferment under water. The following afternoon the coffee is washed once and then left until thefollowing morning for final washing. Drying is on beds, under shade initially.
The difference in taste between the washed process and the honey process is staggering. This allows us the perfect example to showcase the difference that processing can make in coffee, when taking the same lots of coffee, from the same farmer, then processing them differently, can result in massive changes in flavour to the end cup.
This lot was purchased through our friends and sourcing partners, Shared Source, who do an excellent job with pricing transparency, farmer support and finding stand-out lots that we are fortunate to be able to share with you!
Varietals: Ethiopian Heirlooms
Region: Agaro, Jimma,
Altitude: 2100 MASL