Floral freshness, juicy fruit, and purity that delights from the first sip. That's how you could describe this washed coffee from Ethiopia by La Cabra Coffee. The resulting cup will captivate you with its distinctive sweetness reminiscent of peach compote, underscored by delicate floral notes of jasmine and a refreshing citrus finish. A balanced and fragrant cup that you will want to enjoy again and again.
This washed lot comes from the SNAP Coffee station in the village of Danche, located in the Chelbesa area of Ethiopia, more precisely in the Yirgacheffe region, and was processed with exceptional care by SNAP's team of experienced workers. The conditions in this area, considered the genetic home of Arabica, are ideal for growing high-quality coffee thanks to long dry periods during the harvest, strong year-round sunlight, fertile soil, and rich biodiversity. All this combines to create the perfect foundation for exceptional beans that require little intervention during processing. In many parts of Ethiopia, coffee still grows semi-wild or completely wild, especially in the mountainous and humid forests around the Great Rift Valley. The harvest of forest coffee, which accounts for a significant part of Ethiopia's production, is essential not only for the local economy but also for preserving the unique genetic wealth of Arabica. However, this method of cultivation is threatened by deforestation and fluctuating prices, which are forcing some farmers to replace coffee trees with invasive eucalyptus, which has extreme water and nutrient requirements.
In the washed method, the cherries first pass through a pulping machine, which removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed by this method has a cleaner taste, higher acidity, and distinct fruity notes.
- Altitude: 2,200 meters above sea level.