You probably know them for their aromatic coffee aged in whiskey barrels. However, Dark Woods Roastery is no one-trick pony and dares to offer something considerably lighter! For example, this washed Ethiopia, which tastes of black tea and lemon.
Ethiopia Shantagolba comes from the Sidama region, specifically from the villages of Bensa and Chire. Sidama is a mountainous and very fertile part of the country, known for its ideal climate for growing fine coffee. The station serves farmers from the surrounding villages, especially from the communities in the Daya Bensa and Chire areas, where coffee is grown at high altitudes of around 2000 m above sea level and above. This coffee is processed by the washed method at the Shanta Golba station, which uses new fermentation tanks and clean spring water.the Shanta Golba station works with more than 1 200 small-scale farmers in the Daya Bensa area. Ardent Coffee, the export partner, is actively involved in local community development.
The washed coffeeprocessing method, also known as "washed," focuses on purity and sophistication of flavor profile. After the fully ripe cherries are hand-picked, the skin and some of the pulp are mechanically removed using a depulper. The grains are then fermented in water tanks for 12-48 hours, during which time enzymes break down the remaining pulp. After fermentation, the grains are thoroughly rinsed and then dried on raised African beds or concrete surfaces for 1-3 weeks. This process, which requires care and plenty of water, allows the coffee's natural characteristics to shine through - resulting in a cup with bright, tea-like flavours, higher acidity and delicate complexity.