Ethiopia: Magarrisa Lot #3, Heirlom - Washed - Guji Region
In the cup: Complex, and fruit driven acidity and sweetness. Sweet lemon and nectarine flavours, fruity, but without being sour or overly acidic. Underneath, a mix of floral fragrances - jasmine, honeysuckle and bergamot.
Cupping Score: 88
Mouthfeel: Light to medium
Process: Fully Washed
Washing Station: Egubaya Station, Israel Degfa
Microlot: Magarrisa Lot #3
Farmers: The coffee itself is grown by a number of small farmers in the area surrounding the washing station. The bring the coffee they have harvested in tiny amounts to the washing station on a daily basis, where it is checked for quality and then graded and processed. The farmers are free to sell their harvest wherever they choose, but they choose to work with Israel as his commitment to quality means they fetch the best prices by selling to him.
Altitude: 2200 metres above sea leve
Origin: Egu Abaye washing station
Egu Abaye smallholders
Privately owned communal wetmill in Egu Abaye area of Guji – by Israel Degfa. He owns 26 washing stations and a farm, across the South and South West of Ethiopia.
Many of Israel's washing stations are great just because of the location and altitude etc, but he is also investing in better systems and protocols in many of them. We are also buying improved naturals, honey coffees, and shade dried coffees from these washing stations.
Every day of production they are differentiating what goes in to the improved and better qualities (grade 1) from what’s a normal preparation for grade 2 and grade 3s. He has invested in flotations systems for cherries and systematically separate some of the coffees for better performance on site. These coffees are taken better care of by an assigned quality team. They generally do lot separation based on 150 bags of parchment, equal to 100 bags of greens. But they often do smaller lot sizes as well when they do honey, shade or other improved preparations.
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 pr hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.
A mix of local improved variety’s like Certo and local Wolisho . 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 varietals 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: 9-12 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 12 - 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.