Elegant rose notes with succulent nectarine flavours, peach tea and lemon zest.
Producer: Deri Fahmi Washing Station
Altitude: 1900–2200 MASL
Varieties: Ethiopian Heirloom
After the coffee cherries are delivered, they undergo multiple sorting processes to ensure that only the highest quality beans are selected for processing. The selected cherries are then placed on raised beds and left to dry for about 2-3 weeks until they reach a moisture content of 11%. During this drying period, workers continually sort and turn the cherries to ensure even and uniform drying. They also move the cherries onto different surfaces to achieve the best quality and control the rate and uniformity of drying. Once the cherries are dry, they are taken to the hulling machine to remove the parchment. The resulting green coffees are then sorted at the mill and stored in sacks until they are ready to be shipped.
Deri Fahmi Washing Station
Testi Coffee, a family-owned company founded by Faysel Abdosh, operates the Deri Fahmi dry mill. The name of the dry mill is derived from the Deri village and Fahmi, which is Faysel's first son. The area is known for its fertile red-brown soil and is shaded by Cordia Africana and Acacia Ensete ventricosum trees. The coffee plants grown by smallholder farmers in the region contribute cherries to the washing station. Coffee farms in the area are situated at elevations ranging from 1900-2200 meters above sea level.
In Ethiopia, coffee is typically grown on small plots of land by farmers who also cultivate other crops. The ripe cherries are delivered to nearby washing stations, where they undergo sorting, weighing, and payment. It can be challenging to trace coffee back to individual farmers due to the blending of cherries into day lots. Coffee from a washing station typically comes from the same farmers in the area.
This particular lot stands out due to the extra attention paid to sorting and selecting the ripest cherries. The lot undergoes multiple sorting beyond the already top-grade 1 prep, ensuring only the highest quality beans make it into the final product. Additionally, farmers in this region grow their coffees without using fertilisers or pesticides, resulting in not only high-quality but also environmentally friendly coffee.
This particular lot stands out due to the extra attention paid to sorting and selecting the ripest cherries
The heirloom refers to coffee varieties that are naturally found in the country or region. As the birthplace of coffee, Ethiopia has around 10,000 to 15,000 heirloom varieties that grow in the wild. However, many of these varieties have yet to be genetically identified.
The Ethiopian heirloom variety is typically classified into two groups: JARC varieties and regional landraces. JARC varieties, like 74110 and 74158, are developed by the Jimma Agricultural Research Centre. These strains are bred to be more resistant to diseases while still retaining their native qualities. The regional landraces are strains that grow naturally in the wild and are indigenous to a specific region. For instance, the Badessa, Khudumi, Miqe, Sawa, and Wolichu varieties are native to the Guji area.