Ethiopia Filter Yirgacheffe Coffee Beans
Thick, creamy body with a lot of flavours. Refreshing, bright and acidic (citrus acidity).
This is a privately owned washing station in Gelana Abaya managed by husband and wife, Gizaw Alemayu and Frehiwot Mekonnen as well as other active family members. They have 3 washing stations and a farm on their own and they also manages two more washing stations for their friends. They also have a private farm as well as they work with some very interesting farmer groups for naturals. They are progressive on quality production at their own sites and they also enter contracts with coffee farmers and local processors to produce coffees in accordance with the method of processing advised by them or us as buyers.
They are separating the better qualities (grade 1) from what’s a normal preparation for grade 2 and grade 3’s. They are training staff to improve the quality and put in a lot of effort and investment in the grading and sorting. They generally do lot separation based on 150 bags of parchment, equal to 100 bags of greens.
Traceability, milling and quality control
G & F is the name of both the coffee producing company and the export company of Gizaw and Frehiwot. As many others G & F started to actively work on processing, quality control and trace ability some years ago waiting for a political shift allowing producers sell directly to importers. And finally in 2017 it all got liberalized.
At the washing station
Some hundreds smallholder farmers delivering tiny amounts of cherries daily to the communal washing station.
On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees per hectare, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.
A mix of local improved varieties such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varieties based on the old strains.
Production process (washed):
Pulper: Traditional Agarde disc pulper
Fermentation: 24-72 hours wet.
Washed and graded in channels: Yes
Soaking: about 6 Hours in clean water.
Drying time: 9-15 days
Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in to 1st and 2nd quality in the pulpers density channels. The parchment is then fermented under water for about 48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that again separates the coffee by density. Its then soaked 6 - 24 hrs in fresh, clean water before it’s moved to the drying tables
The parchments is dried in the sun for about 10 - 15 days, depending on the weather conditions, on raised African drying beds. For the premium grades they will continuously sort the parchment at the drying tables. Coffees are covered in shade nets during midday and at night.