The organization through which we bring this coffee from is a NPO that works with complete transparency.
After several years of assimilating knowledge, mechanisation and improved work methods, the coffee reached grade levels above 80+.
Increasing and maintaining the quality of coffee increases the demand and the price and guarantees proper payment for the growers.

Washing process takes place in 2 different stations – following 24h fermentation in the higher station where the humidity is high, the beans are dried again in the lower altitude station.

These beans produces a balanced cup with moderate acidity, caramel sweetness and full body.

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Acquiring abandoned lands post-civil war, he improved and upgraded the farm and turned it into a flourishing coffee plantation using natural and manual methods that emphasize his commitment to preserving delicate coffee shrubs and trees.

These Bourbon beans are picked in the last picking rounds when the cherries are ripe and mature. This enhances their sweetness and reduces their acidity.
After harvesting, a 48-hour controlled anaerobic fermentation of the cherries in their entirety takes place. afterwards follows a drying process on raised African beds.
The taste profile is characterised by pronounced sweetness and delicate acidity.

The coffee from Finca La Divina preserves its natural sweetness characteristic of Bourbon. The late harvest and fermentation process further enhance the developed flavour profile of this coffee.
Its taste is rounded, with increasing sweetness that persists throughout the drink, gentle bitterness reminiscent of cocoa, and moderate acidity.
It suits all types of brewing methods.

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Special thing about this coffee is that the varieties are genetically identified and it does not count as Heirloom.

Tesfaye focuses on a sustainable and environmental process – its coffee is both organic and Rainforest Alliance certified. Besides helping his community making a living from coffee production, he also initiated a community project aimed at modernising local schools. Together with coffee roasters around the world, he built a new school building in the village of Kurume. Tesfaye is one of the innovative entrepreneurs who shaped the success of coffee in the Guji region.

These washed processed Welicho and Kurume produce an elegant coffee, clean with prominent flavors of citrus, Earl Grey and peach aroma.

The post Ethiopia – Welicho & Kurume W – Light Roast appeared first on Cafelix.

These special Geisha beans are a rare and ancient crop, hailing from the Gori Gesha Forest in Ethiopia.
They have low yield and it’s hard to grow them. When ripen, they’re hand picked and go through washed process (48h maceration in grainpro bags).
Their flavour is complex, rich, floral and pronounced.

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Huila is a renowned region known for its high-quality beans.

Cultivating Pink Bourbon requires careful attention and expertise. Farmers need to selectively breed and maintain the plants.
The cultivation process involves meticulous care, including proper pruning, fertilization, and pest management, to ensure healthy and productive trees.

This is a highly aromatic yet delicate coffee, floral and vibrant, classic for alternative/manual brewing methods, and produces a rich, complex espresso with a pleasant acidity.

It pairs exceptionally well with milk. Suitable for all brewing methods.

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Ethyl Acetate decaffeination – commonly called Sugarcane Method – is a process which combines high mountain spring water and Ethyl Acetate of a natural origin (fermented sugar cane).

The caffeine is extracted using a natural by-product of sugar cane and water.

First the beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then dried to a 10-12% humidity.

This water-EA process allows for gentle extraction of the caffeine from the bean, avoiding excessive heat or pressure, maintaining the natural structure and all of the characteristics.

This process produces coffee with enhanced sweetness which tastes much more like the original caffeinated coffee.

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Tesfaye focuses on a sustainable and environmental process – its coffee is both organic and Rainforest Alliance certified.

Besides helping his community making a living from coffee production, he also initiated a community project aimed at modernising local schools. Together with coffee roasters around the world, he built a new school building in the village of Kurume. Tesfaye is one of the innovative entrepreneurs who shaped the success of coffee in the Guji region.

These natural processed Welicho and Kurume produce an complex cup, clean, with prominent flavors of citrus, Earl Grey and bergamot.

The post Ethiopia – Welicho & Kurume N appeared first on Cafelix.