Special Prep Washed
A special prep washed coffee in Ethiopia refers to a lot that receives extra care and attention during harvesting and processing, going beyond standard washed protocols to enhance quality, clarity, and flavour. These coffees are typically sourced from a single washing station, cooperative, or even a specific group of farmers, and are processed separately to preserve unique characteristics.
In the washed process, ripe cherries are carefully handpicked and then sorted to remove underripe or damaged fruit. For special prep, this sorting is often more rigorous, sometimes done multiple times, including both cherry and parchment stages. After pulping, the coffee undergoes extended fermentation, often dry fermentation for 36 to 72 hours, depending on altitude and climate, to fully break down the mucilage. It is then washed with clean spring water and graded by density in washing channels.
Drying is also closely managed. Instead of the usual 8–12 days, special prep coffees might be dried for 15–21 days on raised African beds under partial shade, with regular turning to ensure even drying. Moisture content is tracked carefully, often targeting a final reading of 10.5–11.5 percent to ensure longevity and stability.
