there's always more to know. tap in.
sourcing and traceability
this coffee comes from ayele tulu and his demeka becha washing station based in Bona Zuria, sidama, ethiopia which he manages with his wife Genet Haile Endeshow, and their son Tsegab Ayele. demeka becha pulls 10,000+ coffee cherries from the nearby communities of Dilla Suke, Demeka, Goacho, Becha, and Bashiro Dale. sidama has produced some of the highest-scoring ethiopias, with its consistently impressive coffees.
processing details
this coffee is hand-picked at peak-ripeness. it is floated to remove defects, then undergoes an 72-120 hour fermentation in airtight, oxygen-free tanks. it is then shade-dried on raised beds with pulp on for 28 days, before finishing.
varietal / cultivar
ethiopia is widely-known as the birthplace of coffee, and coffee production still accounts for about 10% of the country's gross domestic product. with modern technology, we've been able to determine that based on DNA, at least 60 varietals of coffee grow natively in ethiopia, with countless unconfirmed varietals. with all that in mind, it's basically impossible to source single-varietal ethiopian coffees, as 99% of ethiopian coffees are a mix of ethiopian varietals, which has lead to the coffee industry referring ethiopian coffees to as "heirloom" or "landrace."