Past

Sediloya No. 3

Kata Muduga Multipurpose Farmers' Cooperative Union
Arabica

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  • 115 sales on Algrano
  • 2 Avg. orders per roaster
  • 58 Roaster relationships
Origin
Ethiopia
Producer
Sediloya Farmers Cooperative
Variety
Heirloom
Process type
Fully washed
Altitude range
1920m - 2240m
Harvest period
January, 2019 - January, 2019
Seller's cupping score (SCA)
88.0 points
Updated January, 2019
ID
ET-10-201901

"Processing: At first cherries were pre-sorted, which means under and overripe ones, as well as foreign material, has been removed for a more homogenous cherry quality. Then the cherries were depulped mechanically into a fermentation tank. The remaining mucilage which surrounds the parchments broke down with the help of naturally occurring yeasts and bacterias within 40 - 50 hours. Afterward, the coffee was washed a second time in a slim water funnel which simultaneously separated low from high-density beans by gravity. Then the clean, wet parchment coffee was put on drying beds under shade, where further sorting by hand happened. (As the parchment is still wet at this point, it is much easier to detect irregular or insect-damaged beans) After 24 hours the coffee was moved to the another raised drying bed under the sun to be dried to a moisture content of 12% within 7-10 days. " - Kata Muduga Multipurpose Farmers' Cooperative Union, January, 2019

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The coffee story

The process

The washed processing of Ethiopian is relatively standardized / follows similar patterns. First cherries are pre-sorted, which means under and overripe ones, as well as foreign material, are being moved for a more homogenous cherry quality. Then the cherries are depulped mechanically and then enter a fermentation tank. The remaining mucilage which surrounds the parchments breaks down with the help of naturally occurring yeasts and bacterias within 40 - 50 hours. Afterward, the coffee is washed a second time in a slim water funnel which simultaneously separates low from high-density beans by gravity. Then the clean, wet parchment coffee is put on drying beds under shade, where further sorting by hand happens. As the parchment is still wet at this point, it is much easier to detect irregular or insect-damaged beans. After 24 hours the coffee is moved to the another raised drying bed under the sun to be dried to a moisture content of 12% within 7-10 days.

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