Kedamai Cooperative Limu Grade 1 FW
Kata Muduga Multipurpose Farmers' Cooperative Union
Arabica
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- 116 sales on Algrano
- 2 Avg. orders per roaster
- 59 Roaster relationships
- Origin
- Ethiopia
- Producer
- Kata Muduga Multipurpose Farmers' Cooperative Union
- Variety
- Heirloom
- Process type
- Fully washed
- Altitude range
- 1900m - 2000m
- Harvest period
- November, 2023 - January, 2024
- Algrano's cupping score (SCA)
-
86.5
points
Updated January, 2024
- Available quantity
- 312 X 60 kg bags
- Minimum order quantity (MOQ)
- 5 bags
- ID
- ET-110-202311
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Financing costs apply until the coffee is released.
The coffee story
Kedamai is a primary cooperative part of Kata Muduga Multi-purpose Farmer's Cooperative Union. The Union is based at Agaro town, 45 km from Jimma, the largest city in southwestern Oromia Region in Ethiopia, and 397 km from Addis Ababa, the capital of Ethiopia. Kata Muduga works with farmers from 5 rural districts in the Jimma zone: Goma, Gera, Gumai, Setema, and Sigimo.
Limu is the grade given to Fully Washed lots in this zone and grade 1 the highest quality you can source from the area.
Members: 266
Kata Muguda represents and markets the coffees from Kedamai following the price structure below:
Export expenses: 5%
Union commission: 5%
Payment to coop members: 70%
Cooperative expenses: 30% (of which 10% are used to invest in social projects)
Limu is the grade given to Fully Washed lots in this zone and grade 1 the highest quality you can source from the area.
Members: 266
Kata Muguda represents and markets the coffees from Kedamai following the price structure below:
Export expenses: 5%
Union commission: 5%
Payment to coop members: 70%
Cooperative expenses: 30% (of which 10% are used to invest in social projects)
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.More from this seller
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Offered by Kata Muduga Multipurpose Farmers' Cooperative Union Verified Seller
- Origin
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- Score
- 85.0
- Process
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- Bags available
- 300 X 60 kg
- Minimum order
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Offered by Kata Muduga Multipurpose Farmers' Cooperative Union Verified Seller
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- Ethiopia
- Score
- 83.75
- Process
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- Bags available
- 77 X 60 kg
- Minimum order
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Offered by Kata Muduga Multipurpose Farmers' Cooperative Union Verified Seller
- Origin
- Ethiopia
- Score
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- Process
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- Bags available
- 305 X 60 kg
- Minimum order
- 1 bag